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Recipe by: arnould
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See below ingredients and instructions of the recipe
1 lb Left over meat (beef, pork Onion
Or venison roast or steak) Milk (or gravy)
2 c Fine rolled crackers or 2 Eggs
Grated bread crumbs Butter
Lemon Salt and pepper
Take the cold left over meat, cut off all the gristle or bone and
hash it up fine. Combine with the crackers (or bread crumbs), milk
(or gravy) to moisten. add eggs and season to taste with butter and
salt and pepper and lemon and onion. Let stand until it swells and
then make it into patties or rolls. Brown it in deep fat.
Ma's Cookin' Typed by Sue Tolene
Submitted By SUE TOLENE On 10-28-95
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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