Ingredients:

8 oz. Pinekernels grated through a nut mill.

8 oz. white or brown Breadcrumbs.

2 Eggs.

2 oz. Butter.

6 leaves of Celery and 1 small Onion, minced fine.

Pinch of chopped Parsley.

Pepper and Salt to taste.

How To Make:

Fry the vegetables and parsley in the butter for 10 minutes, mix in a bowl with the other ingredients; this should make a stiff paste, if too dry add a teaspoonful of milk. Shape into a roll, and roll in well-greased grease-proof paper, screw up the ends and bake in a moderately hot oven 1 1/2 hours, or until done; serve with green vegetables and brown gravy, or Cranberry sauce. This roast cold will keep 5 days and is most useful as an emergency dish, for puddings, pies, or sliced and served with salads cold.