Won first prize in the Sunday Times Recipe contest (reference)
Ingredients:
½ pint (300 ml) boiling water
3 oz (30g) butter
1 - 2 tablespoons of flour
Meat of 1 rabbit or chicken
2 tablespoons thick white sauce
2 tablespoons cream
2 eggs
pepper and salt to taste
Method:
Remove meat from bones and put through mincing machine twice
Boil water, 2 oz butter and flour together for 5 minutes to make panard then combine with meat in a ratio of 6 oz of panard for every 10 oz of meat.
Mix white sauce, cream, eggs, rest of butter and pepper and salt together and add to the meat. Place the mixture in a buttered mould and stand in a stewing pan with enough boiling water to come 3 parts up the mould and place on stove
Watch the water reboil then draw pan to side of stove (turn down to low heat) and let steam for 30 mins. Turn out and serve.
Submitted by Mrs. W. Brewin, Holland-street, East Fremantle