2 oz. butter
2 oz. plain flour
1/2 pt. milk
1 rounded teaspn. salt
pinch cayenne pepper
1/4 cup vinegar
1/2 cup pineapple juice
2 oz. sugar
1 cup cooked peas
2 cups cooked rice
small tin crushed pineapple
7 oz. tin tuna
bunch spring onions chopped
Method: Melt butter in saucepan, add plain flour and blend to smooth paste, cooking for several mins. Gradually add milk and stir until boiling - season. Add remaining ingredients to the sauce, then turn into an oven proof dish and place in moderate oven (350F) for 20-30 mins. Garnish with parsley. Ideal buffet dish.
Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.23.
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