TO-DAY'S DINNER.

Dominion, Volume 4, Issue 978, 19 November 1910, Page 11

TO-DAY'S DINNER.

j written for Tas Dominion.) SATURDAY; 1 Grilled Chops. Potato Chips. Cabbage..' French Pancakes.'' SUNDAY. \ tomato Soup. • Roast Beef. Yorkshire ir . Pudding. ,-New Potatoes, Green , Peas. Gooseberry Tart.' Gream. ' " SUPPER,. ICold neck of lamb. Salad.. Rhubarb / Shape Trifle. . • ■ COLD NECK OF LAJIB. .A neck of lamb, carrots, turnips, pepfper, and salt, 1 pint of stock, rice, and fereen peas, Joz. gelatine, i-pin't of toanato sauce,, a dessertspoonful of red- ' .'currant jelly, J-pint of aspic jelly. ,< Remove the skin and fat from a nice meek of lamb; shorten the-bones and I saw off the chine, bone, make-tho joint !look ,trim and neat. Put in a saute- \ jpan with some sliced vegetables. SeaSon -with pepper and salt, pour in half P pint of stock, and braise it in the Dven-for an hour or li hours, accord- > ing to the size of the neck. When the jjoint is cooked take it out of the pan and put it away to cool. Add the rest jof the stock to the vegetables, and let jit reduce to half the quantity.; Skim it Jand strain it, return it to a stewpau, land add Joz. gelatine dissolved, the rtoihato sauce" and red . currant jelly. '■When tliis is nearly cold ,but still liquid. jsauce the cold lamb over with, and ; (when it is set, mask with a thin layer ias:.aspic jelly, as given in. previous Irecipes. Dish up on a bed of rice , . jcookedin good, stock, and garnish'with • ' ilittle timbales of peas set iu aspic, or, iif preferred, garnish with : lettuce.