TO-DAY'S DINNER.
(Specially written for Till! DOUINIOH.) THURSDAY. Stewed Ox Tail. Potatoes. Cauliflower. Quince Charlotte. STEWED OX TAIL. On;i ox tail, 1 small carrot, 1 small turnip, 1 small onion," J-pint of stock, 1 tablespoonful of tomato sauce, 1 tablespooniul of Hour, loz. butter. Seasoning, salt, and pepper to taste. Divide the tail into neat joints, soak in warm water, then dry 111 a cloth, roll in Hour, and fry in a small quantity of butter a nice brown, Ln. out of the pan, fry the vegetables cut into slices, then add the stock, seasoning, and sauce. Simmer gently about 3hr., then lift out the pieces of tail. Rub tho vegetables through a sieve, return the gravy to tho saucepan. Thicken with the Ilour and butler mixed to a paste, add the tail, cook a few minutes, then serve, lorccme.it balls can be served with it. FOR TO-MORROW. Oils Trout. Veal Forcemeat. Apples. Breadcrumbs.
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Dominion, Volume 4, Issue 1083, 23 March 1911, Page 9
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154TO-DAY'S DINNER. Dominion, Volume 4, Issue 1083, 23 March 1911, Page 9
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