TO-DAY'S DINNER.
(Specially written for Thb Dominion ) SATURDAY. Stowed suectbrcads, new potatoes, asparagus, roly-poly jam pudding. TO PREPARE SWEETBREADS FOR COOKING. Soak the sweetbreads in luke-warm water Ji illi a httle vinegar or salt for half an hour or longer. Change the waic. once or twice. Then place in boiling water and simmer for 10 minutes. Take them oul and lot them he in cold water for 7 or 8 minutes; dram and press between 2 plates. STEWED SWEETBREADS. Sweetbreads, 1 desseitspoonful of minced onion sauce, parsley. Prepare the sweetbreads by tho abovo recipe stow gently with the onion parboiled, andalitUo parsloy for three-quarters of an hour in a little white stock of water. Take out the sweetbroads, strain the gravy, return it to tho nan, and thicken with a little flour and egg. *A littlo cream is an improvement. Flavour with loraon juice. Chopped mushrooms may bo added to t the Banco and cooked for about 15 minutes.
SUNDAY, , Clear ox-tail 6onp, roast foroquartor of lamb mint sauce, new potatoes, green peas, caramel pudding, stened rhubarb. «»-«uw>i SUPPER. Cold lamb, os tail, salad, Charlotte Russo, Cassel puddings. '
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Dominion, Volume 3, Issue 669, 20 November 1909, Page 10
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188TO-DAY'S DINNER. Dominion, Volume 3, Issue 669, 20 November 1909, Page 10
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