TO-DAY'S DINNER.

Dominion, Volume 2, Issue 461, 20 March 1909, Page 11

TO-DAY'S DINNER.

[SpgcuLM -Wbitten foe Tee Dominion.] ; SATURDAY. Fricandeau; of Veal. Spinach. Potatoes. Canary Pudding. FRICANDEAU OF VEAL. 31b. of cushion of veal, larding bacon, stock, 1 carrot, 1 onion, 3 sticks celery, bouquet of herbs. Pare off the skin and trim the veal into an oval shape; lard this neatly; and closely: with larding bacon; put it into a stewpan on a bed of carrot, onion, and celery cut up; the herbs tied together, and sufficient stock to half-cover the veal; cover with buttered paper, and stew slowly for about 1J hours; baste it every ten minutes. When done, place the veal on a baking-sheet in the oven for about five minutes to glaze the bacon, strain the stock, free it from grease, and boil, it down to half-glaze. Remove the veal from the oven, glaze it nicely, serve it on a' bed'of spinach, and pour the half-glaze round. A fricandeau may be served with tomato sauce or macedoine of vegetables, instead of spinach, etc. SUNDAY'S DINNER. :Boiled .chicken with veloute sauce, mashed potatoes, French beans, stewed fruit, boiled custard. .. • ; ' 7 SUPPER. Veal'cakes, cold chicken, salad, lemon .jelly, cassel' puddings. ' ' FOR SUNDAY. Two chickens, ingredients for veloute sauce, French beans, fruit-for stewing, boiled custard., . supper. / Jib. of cooked-veal, 2 table-spoonfuls of white sauce, aspic jelly,' lemon jelly, ingredients for cassel -puddings.