SCOTCH PEA LOAF
- Scotch pea pulp, 1½ cups.
- Egg, 1.
- Poultry dressing or sage.
- Nut food, 1 pound.
- Butter, 2 teaspoonfuls.
Stir all together, or thicken with toasted bread crumbs or granola; bake. Serve with gravy.
Stir all together, or thicken with toasted bread crumbs or granola; bake. Serve with gravy.