Dutch Roll

Ingredients

• l.i lb. Mince
• 2 cups Bread Crumbs
• 1 good-sized Onion
• Pepper and Salt
• 2 Eggs
• 1 oz. Dripping
• 2 cupfuls boiling Water

Method

1. 1

   Chop and fry the onion; while it is frying, grate the bread and put it and the mince into a basin.

2. 2

   Add the onion; pepper and salt to taste.

3. 3

   Beat the eggs, and add to the other ingredients (keeping back about a tablespoonful to brush the outside of the roll).

4. 4

   Mix all well together; flour the hands, and mould into a loaf or roll.

5. 5

   Brush over with the remainder of the eggs.

6. 6

   Have some dripping pretty hot, put in the roll, and brown all over.

7. 7

   Then pour off the superfluous fat; add the boiling water, and stew for 2 hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 52. The excerpt below is the record exactly as published.

Dutch Roll. l.i lb. Mince, 2 cups Bread Crumbs, 1 good-sized Onion, Pepper and Salt, 2 Eggs, 1 oz. Dripping, 2 cupfuls boiling Water

Cook this with the app: pantry check, scaling, and the assistant.