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Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

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This is made with minced lean meat, to which ¼ of the weight of flour is added, and the mixture made creamy with the addition of a little milk and thick cream. It is flavoured with a little chopped onion, seasoned with salt and pepper, and is either boiled in a mould or baked as dumplings. Loin of pork, chicken or venison is often cooked in this way.