TO-DAY'S DINNER.
(Specially writleu (or Tbh Domisiok.) SATURDAY. .Vegetable soup: , • Fried • sausages. . Mashed, potatoes.■ Stewed .carrots; .v .; i Currant dumplings. SUNDAY. Consomme. Roast chicken. : Bread - sauce. ;■ Mashed -potatoes. Green peas. . Rhubarb tart. Cream. ; ; SUPPER. ' ; Pressed bnsket.of ; beef.j Salad;.; Honey--comb cream. . !Stowed ■■fruit. ■ ':■• STEWED CARROTS. ' ■ Slice the carrots and' fry 'them' lightly in; butter.v,-, Just,;coverwith, , stock, ;and, } carrots hot ~tegetaWe : idishj re-. duce ;the|'st6c]c: to 1 ; half .the quantity, by; : toiling, add. ai.littlo chopped parsley to .it,. ana. pour over, the carrots;, ■v PRESSED' BEEF. "iff Take six or seven pounds of brisket ■ of beef and rub . into it one. tablespoon-. ful,;of : ;aUspice. T '/;Let;it..;staiid- l all;^ Next day put it into a saucepan, covcr with cold■ water, and bring it'.gradually . boil;skim' :sveil,V cut lip . two , and add..them with a-bunch of herbs. 1 Itied .in mushn;: Simmer/slowlyVfor three: hours.. Take out the'beef,;slip out the tones. Shake between two. dishes, and '|piess ! with- a heavy weight until cold, -v.
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Dominion, Volume 4, Issue 936, 1 October 1910, Page 11
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157TO-DAY'S DINNER. Dominion, Volume 4, Issue 936, 1 October 1910, Page 11
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