CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs |
|
Vegetables, Ceideburg 2 |
1 |
Serving |
INGREDIENTS
|
|
Parsnips |
1 |
|
Dessert spoon flour |
1 |
ts |
Curry powder |
|
|
Salt and pepper |
3 |
|
Native eggs |
|
|
Melted butter |
INSTRUCTIONS
Peel and boil parsnips and put through a sieve. Add flour, curry
powder, salt and pepper, well beaten eggs and butter. When the
mixture is quite smooth, drop spoonfuls into very hot butter and fry
light brown, turning once. Serve with boiled rice and hot brown
gravy.
Posted by Stephen Ceideburg November 25 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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