lor luncheon '“jo TIMBALES of ... MUTTON ingredients: - ’ . 6 ozs. cooked mutton > -s •• 2 ozs. bread crumbs 1 gill stock or water Seasonings- T “1 teaspoonful Lea « - Perrin’s Sauce 2 oz. vermicelli dr spaghetti 1 *SS Brown sauce Method: Boil the vermicelli for twenty, minutes In aalted water. r Butter one lark* or aeveralamalL timbale mould* and plate a layor of, vermicelli or apaghetti In the bottom. / Mince tlie.meat and p»‘X With tlm bread crumb*. aeaaonlnß*. and' Lea * Perrin* Sauce, *tock, and egg. Fill up the mould* with thia mixture, cover with Creased paper, and ateam for half an hour to one hour according to site ■ Serve with brown aaucc flavoured with Lea & Perrin a and garniah with green pea*. A Ulb cake tin could ij« used instead of a timbal* mould. Cut out this recipe <'■ i.Zkt and collect the series ,n V* ,4 >
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Bibliographic details
Timaru Herald, Volume CXXV, Issue 17946, 3 May 1928, Page 2
Word Count
143Page 2 Advertisements Column 2 Timaru Herald, Volume CXXV, Issue 17946, 3 May 1928, Page 2
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