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“This is a delicious mould when spread over hot toast and butter for nutmeg lovers. A favorite Christmas recipe from my Mother's recipe book given by Lorna Towning. Another delicious Anglo-Indian recipe.”
READY IN:
1hr
SERVES:
12
YIELD:
1 mold
UNITS:
US

Ingredients Nutrition

  • 1 lb mincemeat (hamburger)
  • 4 ounces whole cream
  • 3 eggs
  • 12 nutmeg, grated (mold must have nutmeg flavour)
  • 1 tablespoon butter
  • 12 teaspoon salt

Directions

  1. Wash and boil mince with salt till all the water has dried.
  2. Grind mince to a paste. Add cream, nutmeg, butter.
  3. Beat eggs lightly and mix into meat.
  4. Spray mould bowl well or grease. Put in mold bowl, cover and steam for 45 minutes.
  5. Can be served hot or cold.
  6. Pack into container and put in fridge to set.

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