[Sca-cooks] mongolian meat cakes

[Terry Decker]

 be from a book. I do remember it was good and well-received.
>
> MONGOLIAN MEAT CAKES
>
<recipe clipped>
> ---------------------------------------------------------
>
> I left the odd measurements and exact wording in the hopes that someone 
> might recognise
> what book this came out of. I believe it is a British recipe, esp. because 
> of the
> spelling of 'flavours'.

It's definitely a British recipe (Gas No is another tip off).  The 
measurementsa aren't odd at all, # for pound, T for tablespoon, and teas for 
teaspoon.

For feast, we used yams and parmesan cheese, and
> omited the liver and kidneys, due to limited availability IIRC. Does 
> sesame oil
> come cold pressed vs. roasted?

Yes.

 Roasted has a very strong flavor, and the feastcrat
> cut what she used with sunflower oil. I would imagine there would be a 
> great difference
> in the flavor of roasted vs. unroasted sesame oil.
>
> ~Aislinn~

I use the toasted sesame oil primarily in hummus, because I prefer the 
flavor.

Bear