TO-DAY'S DINNER.

Dominion, Volume 1, Issue 38, 8 November 1907, Page 3

TO-DAY'S DINNER.

• PRACTICAL suggestions by an EXPERT. (Specially Written for The Dominion.) . FRIDAY. -• Tomato Soup. , . Stewed Breast of Veal," Parsley Sauce, ilashed Potatoes, French Carrots. • '. ' , Cabinet Podding. : Keep about a pound of the veal raw for use in Saturday s menu. . ... • STEWED BREAST OF VEAL. Put the veal into a saucepan, and cover it well with hot water; bring it to the boil,,and the-salt, pepper, and 2 carrots, 2 turnips, and 2.onions, all thinly sliced. Stew the veal very gently for 2} hours, and serve it with parsley sauce. PARSLEY SAUCE. ; Melt a tablespoonfnl of butter in a saucepan without getting it very hot; and then stir into it a tablespoonful of flour. Mix a cup full of milk with J cup of the water that the veal is stewing, in, and add this gradually to. the flour and butter. ■: Stir this mixture until; it boils, and then boil it for a few minutes to. cook the flour. Just before using the sauce, add to it some finely chopped parsley. If the sauco has to be kept hot for some time before it is wanted, keep the lid on the ! saucepan, and stand the pan in another saucepan or frying-pan containing boiling water. This will prevent a skin forming, and insure the; sauce being kept free from burning. . FOR TO-MORROW, . ,• Ingredients— Sago soup, made with the veal stock, steak, jam tartlets, cauliflower. .' ' • -" FOR SUNDAY. Ingredients.—Lamb and mint, peas and new potatoes, 2 ;eggs, currants, raisins, and candied peel, prunes, and a packet of jelly. For supper—3 eggs, about Jib.' boiled bacon or ham, parsley salad,. 1 pineapple, J pint of cream, sheet gelatine, pastry, 1 egg, jam.