TO-DAY'S DINNER.

Dominion, Volume 2, Issue 552, 6 July 1909, Page 3

TO-DAY'S DINNER.

(Specially written for Toil DouimoH.] TUESDAY. Cotclettta de Mouton Braisee. Potatoes. Baked Lemon Pudding. COTEIiETTES'DE MOUTON BEAISEE. The best end of a nock of mutton, larding bacon, loz. batter, 1 carrot, 2 onions, 1 small turnip, thyme, marjoram, parsley, bayleaf, 5 gills; of stock, a little glaze. Trim the outlets neatly and lard them with ~ strips of bacon about 1 inch long on the lean pan with about 8 pieces to each cutlet; butter a braising pan, and put the carrots, onions, and turnips sliced into it, also the bunch of herbs and the trimmings'of bacon. Place-the cutlets on the top of these, arranging tbeni in a oircle with the bone ends pointing towards the middle of the pan.:' Cover the cutlets over with buttered paper, and fry gently for about ten minutes; then pour 3 gills of stock in at the sido of the pan, and let them cook steadily for about three-quarters of an hour over a elow fire or.in the oven. When done, take the cutlets up, remove all fat from tho stock and strain it; let it boil, and reduce until it is as thick as single cream. Glaze the cutlets lightly and put them into the oven to crisp the lardons; dish them up in a close circle, and serve .with a puree of any vegetablo you fancy. -JOE TO-MOEEOW. » . Three or four pounds l loin of pork, 6age, onions, 1 lemon, sago, 2oz. biscuit orumhs, 2 eggs. . . ,