TO-DAY'S DINNER.
/(Specially written for Tits Dominion.) THURSDAY. • Sweetbreads. Mashed , potatoes. French beans. Rhubarb pudding. ' RHUBARB PUDDING. Three or four sweetbreads, scalded with boiling water and left, to/ soak for an hour; then boil slowly in samo water for half nn hour. Skin mul trim to small pieces (tho size of a small egg). Egg and breadcrumb them and fry in. hot fat. Then place them in a stewpan with ono I small cupful of brown gravy made from | stock by frying a small piece of chopped onion and half an ounco of flour ill- drip--ping, adding half a pint of stock, and j boiling for threo minutes. Stew slowly until quite tender, porlups for ten minutes. If liked, add ono dozen olives, storied and cut up. Season carefully and serve. . , TOR TO-MORROW. Six eggsi parsley capers, schnapper, half a pint of graen peas, two' or three tomatoes, ■ apples.
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Dominion, Volume 4, Issue 976, 17 November 1910, Page 9
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149TO-DAY'S DINNER. Dominion, Volume 4, Issue 976, 17 November 1910, Page 9
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