Timbales of Cold Meat.

Star (Christchurch), Volume LXIV, Issue 853, 29 August 1933, Page 9

Timbales of Cold Meat.

To-day’s Redpe.

Required: Half a pound of any cold meat. Two teaspoonfuls of breadcrumbs. Two teaspoonfuls of chopped parsley. Half a teaspoonful of chopped onion. A little milk. One egg. Salt and pepper. Cooked macaroni. Thickly butter some small moulds. Cook the macaroni till tender, then lay the strips round and round the mould, pressing it firmly on to it. Chop the meat, mix with it the breadcrurpbs, onion, jbarsley, seasoning, and enough milk to make the mixture rather moist. Beat up the egg and stir it in; then fill in the moulds. Put them in a shallow saucepan with boiling water to come half-way up them. Lay a piece of greased paper over the top and steam them gently for one hour. Turn them on to a hot dish and pour some well-flavoured sauce round.