1 lamb's fry
1 lb mince
2 cups cooked rice (less if desired)
1/2 tsp mixed herbs
1/2 tsp mixed spice
salt and pepper to taste
Method: Boil mince in a little water. Boil lamb's fry whole until meat darkens and sets. Allow to cool and mince. Add to lamb's fry, the mince meat, cooked rice and seasonings. Place in pie-dish, dot with butter and bake very slowly (250 degrees) for 1 hour. Can be eaten cold on toast or heated with a little water and served on toast.
Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.
1 lb mince
2 cups cooked rice (less if desired)
1/2 tsp mixed herbs
1/2 tsp mixed spice
salt and pepper to taste
Method: Boil mince in a little water. Boil lamb's fry whole until meat darkens and sets. Allow to cool and mince. Add to lamb's fry, the mince meat, cooked rice and seasonings. Place in pie-dish, dot with butter and bake very slowly (250 degrees) for 1 hour. Can be eaten cold on toast or heated with a little water and served on toast.
Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.
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