CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Grains |
|
Snacks, Ceideburg 2 |
1 |
Batch |
INGREDIENTS
1 |
oz |
Butter |
3/4 |
|
To one gill of milk |
4 |
oz |
Groundnuts (roasted and put through a mincing machine) |
|
|
Cayenne pepper and salt |
1 |
oz |
Flour |
2 |
|
Oz. fresh breadcrumbs |
|
|
Worcestershire, tomato or H.P. sauce to flavour |
|
|
Juice of one lemon (to bind it well) |
INSTRUCTIONS
Melt the fat and add the flour to it. Beat in the liquid gradually,
stir until boiling and cook for a few minutes. Add the minced nuts
and other ingredients. Beat well over heat until all the ingredients
bind, then turn onto a wet plate and mark out evenly. When cold,
form into cutlets, using a dusting of flour. Brush with beaten egg
or milk and serve with tomato sauce. This recipe can also be used
for the making of egg cutlets, 3 hard boiled eggs being substituted
for the nuts.
Posted by Stephen Ceideburg November 25 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”