Graham Kerr

16 Billabong

Preparation info

  • Recipe to Produce

    4

    Portions

    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Make and clarify beef stock.
  2. Slice onion 1/16-inch thick.
  3. Crush garlic.
  4. Skin and slice tomato and sorrel finely.
  5. Chop parsley.

Photos