Let us Share our Best Recipes.

Star (Christchurch), Volume XLIV, Issue 379, 22 March 1932, Page 9

Let us Share our Best Recipes.

A Daily Exchange.

Write out your best recipe, adding your name and address. If you do not wish this published, give also a nom de plume or initials. Address your envelope to The Chef, care of Lady Editor, “Star” Office, Christchurch, s a a Haricot Bean or Lentil Cutlets. Quarter of a pound of mashed lentils or haricot beans, half an ounce of butter, one tablespoonful of chopped parsley, half an onion, two ounces of breadcrumbs, pepper and salt, egg and crumbs for finishing, clarified dripping for frying. Mix the mashed lentils or beans with the half onion, very finely chopped, half an ounce of butter, two ounces of breadcrumbs, one tablespoonful of chopped parsley, pepper and salt. Make up into cutlets. Egg and breadcrumb, and fry in shallow fat in an ordinary iron frying pan, using clarified dripping for this purpose. Instead of shaping them like cutlets you can make them into flat, round cakes or balls. Mrs F. P., Bromley. Durham Cutlets. These are frequently made of cold, cooked meat, but there is no reason why they should not be made with uncooked fresh meat; cuttings of meat can frequently be bought from the butchers at a reasonable cost, and can be put through a mincer and made up in 'the following proportions: Half a pound of beef or mutton pieces, two ounce of breadcrumbs, one teaspoonful of chopped parsley, one teaspoonful of mushroom ketchup, or Worcestershire sauce. Mix all together. Press together and make into flat cakes or cutlets about half an inch thick or a little thicker. Flour (but do not egg and breadcrumb). Fry. The Chef.