Tennis Stew Recipe

1/2 pound mashed potato.

1/2 pound cold greens of any kind.

6 medium-sized carrots.

1/2 pint rich brown sauce.

1 egg.

A few bread crumbs.

Pepper and salt.



Mix well together the potatoes, greens (which must be finely chopped),

egg, and seasoning to taste, adding as many bread crumbs as are needful

to render the mixture firm enough to roll into balls. Fry the balls in a

little butter, or they may be rolled in egg and bread crumbs and dropped

into boiling oil. (The latter way is specially recommended when only

half the above quantity of vegetables is being used, and consequently

only half an egg is needed; the other half should then be reserved for

this purpose.) Arrange a circle of balls on a hot dish, have ready the

carrots boiled, slice them rather thickly and shape them into the form

of tennis bats; place them in the centre, and pour the sauce over them.

If curried sauce be used, rice may either be served separately, or a

border of it placed round the balls.

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