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L. Gagnore cookbook, 1930-1940
Page 89
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Luncheon Dish 2 c very dry, well toasted bread crumbs. 1 c chopped cold potatoes 1 small onion minced 1/4 tsp each of salt, pepper + sage. Mix thoroughly, moisten very lightly with milk. Melt a generous tbsp of dripping in a frying pan and when piping hot turn in the crumbs + toss lightly with a fork. Cover closely + brown over a very slow fire without stirring. Take out in portions with a cake turner on a hot dish + serve at once.
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Luncheon Dish 2 c very dry, well toasted bread crumbs. 1 c chopped cold potatoes 1 small onion minced 1/4 tsp each of salt, pepper + sage. Mix thoroughly, moisten very lightly with milk. Melt a generous tbsp of dripping in a frying pan and when piping hot turn in the crumbs + toss lightly with a fork. Cover closely + brown over a very slow fire without stirring. Take out in portions with a cake turner on a hot dish + serve at once.
Szathmary Culinary Manuscripts and Cookbooks
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