TO-DAY'S DINNER.
I (Specially written for Tub Dotnmon) I, , * t THURSDAY. f Stowed lamb and green peas. Potatoes. F i- Cabinot pudding J 1 r LAMB AND GREEN PEAS i ( 21bs breast or loin of lamb. Seasonings | Stook. Greon pens • f [ Cut into neat chops, dredgo with flour, pep. ! per, and salt. '-Brown in ..butter or dripping. £ Place in a olean stewpan with some boiling, t hot stock, salt and pepper to taste, nutmeg, I a little mint and a little green onion. Cover [ > i olosoly and simmer for about 20 minutes Then i i add green peas, and simmor until tender. I Place the peas in the centre of a hot dish, [- the chops round tho poas, strain and thicken s tho gravy with oornflonr, and pour it round \ EOB TO MORROW. I One crawfish Lemon. Anchovy sauce. Parsley i Vegotables for curry. Curry powder.
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Dominion, Volume 3, Issue 649, 28 October 1909, Page 4
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146TO-DAY'S DINNER. Dominion, Volume 3, Issue 649, 28 October 1909, Page 4
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