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My mum used to make this in the 70s. Get a French stick, cut the top off but not to thick, take all the middle out & put to the side. Fry around 250mg of mice with onions till brown, add a drop of gravy so it’s not dry but not loads so it’s swimming, then add the bread to the mince, if looks to dry add some more gravy. Place the top back on brush with a little oil & add salt & pepper. Wrap in foil & cook for around 15 mins. Serve with veggies
Jo Russell
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Hi Jo,
thank you for this. Would you be able to submit it through either the QR code on the poster or by typing this in your address bar – bit.ly/localstudiescookbook This ensures it is in the correct format.
Many thanks
Vicki
Bradford Local Studies
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