If Kornules are used, add as much boiling water
to them as they will only just absorb. If bread-crumbs are used, do not
moisten them. Add the grated yellow part of the lemon rind and the herbs.
Mix all the ingredients well together and slightly moisten with rather
less than a tablespoonful of water in which is dissolved a teaspoonful of
raw cornflour. This is important, as it takes the place of egg for binding
purposes. Shape into round, flat rissoles, roll in white flour, and fry in
boiling oil or fat until a golden-brown colour.
A beaten egg may be used for binding in place of the cornflour, and the
rissoles may be dipped in egg and rolled in breadcrumbs before frying.
Serve hot with brown gravy or tomato sauce. Or cold with salad.
12. MACARONI AND TOMATO.
1/4 lb. macaroni, 1 oz. butter, 1/2 lb. tomatoes, parsley.
Use the best quality of macaroni. The smaller kinds are the most
convenient as they cook more quickly. Spargetti is a favourite kind with
most cooks. Break the macaroni into small pieces and drop it into fast
boiling water. Cook with the lid off until quite tender. Be particular
about this, as underdone macaroni is not a pleasant dish. (With a little
practise the cook will be able to calculate how much water is needed for
it all to be absorbed by the time the macaroni is done.) When done, drain
well, add the butter, and shake over the fire until hot.
Pages:
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33