TO-DAY'S' DINNER.
(Specially written for Tm Dottitnoe.] ' SATURDAY. Stewed Knuckle of Veal. , Potatoes. Green Peas. ' Prunes. Boiled Rice. SUNDAY; (Arhohoko Soup. / , Erioin of Beef. Horseraddish> Sauce, i, Ca)~S«t Pudding. t ~"-~~■■■* ' SUPPEE. Cold Beef. Ox Tongue. Salad. ■• ,' Passion Pruii Charlotte. Lemon l JeLty. ' i ' STEWED VEAL. A knuckle or part vof the; breast may be used. It may either be stowed whole or cut up into pieces. Brown it first in dripping. Cut up two onions,and brown them also. Put onions and veal into a stewpan'with hot stock (made.from the bones) or,water to cover", add seasoning. Bring to the boil, then simmer for two hours Slam off as much faf as'posnble. i Strain off x as much gravy as is required, thickon and flavour to< toste. Boil some green peas and shred lettuce separately, sprinkle these over the veal, placed on a hot plate. Pour the gravy round. It may be garnished with forcemeat balls or rashers of bacon frjed. Some prefer to serve it with boiled bacon. .
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Dominion, Volume 2, Issue 550, 3 July 1909, Page 11
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167TO-DAY'S'DINNER. Dominion, Volume 2, Issue 550, 3 July 1909, Page 11
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