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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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