- ¼ Pound cooked cabbage.
- ¼ pound mashed potatoes.
- 1 hard-boiled egg.
- 2 slices of beetroot.
- 2 teaspoons mint sauce.
- 1 ounce fine bread crumbs.
- ½ teaspoon salt.
- ½ teaspoon pepper.
- 1 egg and bread crumbs.
Mince the cabbage, boiled egg and beetroot very fine, mix with them the potatoes, bread crumbs, mint sauce, salt and pepper; stir well together, adding a teaspoonful of the beaten egg. Shape into twelve sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil until a golden brown. Serve piled on a hot dish, and garnish with parsley. Peas, new potatoes, mint sauce and brown gravy should, when in season, be served with this dish.
[No. 108.]—Semolina Sausages.
- 8 ounces mashed potatoes.
- 8 ounces sprouts or cabbage.
- 6 ounces cooked semolina.
- 2 ounces bread crumbs.
- 2 teaspoons mixed herbs.
- 1 egg.
- 1 teaspoon salt.
- ½ teaspoon pepper.
- Egg and bread crumbs.
Mix all thoroughly together, form into sausages, roll them in egg and bread crumbs, and fry in butter or boiling oil until a golden brown. Serve piled on a dish with parsley as a garnish.
[No. 109.]—Savoury Semolina.
- 2 ounces semolina.
- ½ pint water.
- 1 small onion.
- 2 eggs.
- ½ teaspoon of salt.
- ½ teaspoon sweet herbs.
- ¼ teaspoon pepper.
- 1 ounce butter.
Place the semolina, water, chopped onion, pepper, herbs, salt, and half the butter in a small saucepan, and simmer for twenty minutes, stirring frequently. Then stand the saucepan on one side for a few minutes to cool slightly. Beat the eggs, add them to the mixture, stir well together, and pour into a baking dish or tin which has been greased with the remainder of the butter. Bake half to three-quarters of an hour.
May be eaten hot or cold, or is very nice cut into small pieces and fried in butter.