1942- Savory Meat Roll

1942- Savory Meat Roll

To-day’s scraps are tomorrow’s Savouries”, and pamphlets and newspapers gave and solicited hints for using every scrap of stale bread. This was one Ministry of Food ‘recipe of the week’:


¾ lb- Sausage meat
4oz- Stale bread
5oz- Pinto beans
1 teaspoonful thyme
1 teaspoonful made mustard
pepper and salt
gravy browning


Soak the stale bread in water until soft. Squeeze out the water and mash the bread with the sausage meat, the beans – cooked and mashed, pepper, salt, made mustard, and thyme. Add gravy browning until the mixture is a rich brown. Press very firmly into a greased 2 lb, stone jam jar or tin, and steam for 2 hours. Roll in browned bread-crumbs and serve hot with brown gravy, or cold with a raw cabbage heart salad, and boiled potatoes.


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