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CUISINE |
TAG |
YIELD |
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Desserts, Ceideburg 2 |
1 |
Batch |
INGREDIENTS
INSTRUCTIONS
Peel the fruit, and cut into dice 1/4 inch thick. Sprinkle with salt
and pepper and leave to stand for a few hours. Dip each piece into a
batter and fry in hot dripping. Serve hot with bread and butter.
Cubes of shushu boiled with meat and curry are very good.
Posted by Stephen Ceideburg November 25 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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