TO-DAY'S DINNER.
iSp«Olallj written for 'I'uk Douinios.) •'•■■■■■ WEDNESDAY. Sj&mb's sweetbreads. 'Mashed; potatoes. Turnips. Apples and sago. LAMB'S SWEETBREADS. One ounce and a half; butter, 1 to } . . pint white' stock, 3 or; 4 ;tablespoonsfui iof cream. A small piece of lemou rind, \u;few -drops of lemon juice, a .small "bunch of parsley, thyme, and .margorain.' •Pepper,-and salt. to. taste; -1< dessertspoonful of flour. Blanch the sweetbreads by putting them .for 2 or 3 minutes -into boiling /water. Drain them well. Melt the butter in a • stewpan; . put in . the. sweettreads, and let them become a, very i light golden brown; be very careful not . '.to,,,over-frythenr,,, Add .'the., lenion-rind, iherbs and stock (warm), and lot the sweetbreads stew very gently until quite itender—about three-quarters of an hour. .Take. them out and', keep . them - hot. . -Strain, the stock, .thicken, it with"' the Iflour,'add the cream; -pepper and salt, and- lemon juice. .'' . i ■ FOB. TO-MORROW. ffwo pounds neck and ; breast of mutton.. ;Caxrote. -Turnips. Celery. Tomato: eauoe. " Chocolate.'sponge cake crumbs,' 3 . jeggs; '
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Dominion, Volume 3, Issue 761, 9 March 1910, Page 3
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168TO-DAY'S DINNER. Dominion, Volume 3, Issue 761, 9 March 1910, Page 3
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