Nuttolene Roast
Nuttolene, 1 pound.
Bread crumbs.
Hot water, 1 quart.
Salt and sage to taste.
Put the nuttolene through a vegetable press, or work smooth with a knife or spoon; add the hot water and beat to a cream. Add salt and sage, and thicken with bread crumbs stiff enough to retain its shape when moulded. Press into a deep buttered bread-pan and bake till nicely browned. Turn out of the pan and slice. Serve with any good brown sauce or walnut gravy.