TO-DAY'S DINNER.

Dominion, Volume 2, Issue 566, 22 July 1909, Page 3

TO-DAY'S DINNER.

[Specially written for I'm Dominion ] t THURSDAY. Fneasee of Calf' 3 Head ■• Potatoes. Celery. Pineapple SoufTlee FRICASEL OF CALF'S HEAD. Boiled calf's head, cut into slices, 20/. butter, ljoz flour, i pint stock {2 yolks o£ eggs), Milk, (a little- lemon juice), seasoning W taste Take one pint of the liquor in which the hea'd v> as boiled, put it into a saucepan with 1 onion stuck with 2 cloves, salt, papper, and a bunch of herbs; let it simmer gently } hour Molt the butter in a saucepan, mix with it the flour and stock and milk gradually, cook a few minutes, add seasoning Put in the meat and let it get thoroughly not, draw from the fire, and add the egg volks carefully and tho lemon juice Serve and garnish witn brain or forcemeat balls, also hard boiled eggs cut into quarters, 'and slices of lemon, FOR TO-MOREOW. .Half pint split peas (to be soaked .in "cold water), 4 dozen oysters, lemon, apple, ground rice, curry powder, chutney, suet, golden eyrup.