250 g white breadcrumbs
150 g chopped suet
5 g chopped parsley
10 g powdered thyme
2 eggs
1 grated rind and juice of lemon
25 ml milk
nutmeg, salt and pepper
150 g chopped suet
5 g chopped parsley
10 g powdered thyme
2 eggs
1 grated rind and juice of lemon
25 ml milk
nutmeg, salt and pepper
method
1. Place all the dry ingredients into a bowl, mix in the beaten eggs and milk to a smooth consistency.
2. Roll into a cylinder 5 cm in diameter and wrap in buttered greaseproof paper.
3. Cook in a steamer for 20 minutes.
Serve with roast lamb, veal and poultry.
2. Roll into a cylinder 5 cm in diameter and wrap in buttered greaseproof paper.
3. Cook in a steamer for 20 minutes.
Serve with roast lamb, veal and poultry.
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