TO-DAY'S DINNER.
.tSptciall; writton (or Tni Doumioe) SATUEDAY. Btewed veal. French beans. Potatoes. ■ , Sponge puddiog. ' SUNDAI. Tomato soup. sirloin of beef. Paas., Potatoes. Yorkshire pudding. Cold fruit pudding. . Baked Custard. SUPPEB. Cold baei. Galatine of nhickm. Sakd. Fruit tart. Jelly. STE-WED VEAL. ■A knnekle, or part of the breast may be ,used. It ( may either be stowed whole nr cut into pieces. Brown it first in topping. Cut up 2 omons, and brown them also. Put onions and veal into a etewpsa with" hot .stock (made from the bones) or,water to covor, add seasoning. Bring to the boil, then simmer,for 2 lours. Skim off as much fat as possible. Strain off as much gravy as is required, thicken and flavour to taste. Boil somo I green peas and shred lettuce separately.,. Bpnnkle these over the veal, placed on a pot plate. Pour,the gravy round. Gar 6ish with rashers of bacon fried. a> , ' ■ -: 'j—
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Dominion, Volume 3, Issue 722, 22 January 1910, Page 11
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153TO-DAY'S DINNER. Dominion, Volume 3, Issue 722, 22 January 1910, Page 11
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