A very old recipe

  1. One quart of flour
  2. two teaspoonfuls of cream of tartar mixed with the flour
  3. one teaspoonful of soda dissolved in
  4. a teacupful of milk
  5. a teaspoonful of salt
  • Roll out the mixture half an inch thick,
  • lay minced chicken, veal, or mutton onto rolled batter.
  • The meat must be seasoned with pepper and always salt and be free from gristle.
  • Roll the crust over and over and put it on a buttered plate and place in a steamer for half an hour.
  • Serve with gravy over each slice.

  • ** do not use shortening of any kind **

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