TO-DAY'S DINNER.

Dominion, Volume 4, Issue 1157, 19 June 1911, Page 9

TO-DAY'S DINNER.

(Specially written for This Dominion.) MONDAY. Exeter stew. Potatoes. Cauliflower. Bico pudding. Stewed prunes. EXETER STEW. One pound steak, lou. dripping, or butter, 2 onions, 1 tablespoonful of hour, £ pint of cold water, 1 teaspoonful of salt, 4 teaspoonful pvnper, 1 dessertspoonful-ot vinegar. Cut tno meat into cubes; then peel the onions and cut them into rings. Make the dripping hot in a saucepan; put in tho onion and fry a nice tiglit brown (bo careful they do not burn). Take them out and put them on a p!n o, leaving Hie dripping in the pan. Add tho flour, and a little more dripping if necessary. Cook for a few minutes, then draw tho saucepan a little off the fire. Add the water, stirring all the time, llieii put tho onions back into the gravy with pepper, salt, and vinegar. Boil well for 8 minutes. Then put in the meat, and let it simmer gently for about 2 hours. Servo with savoury balls. SAVO'UEY BALLS. One-quarter pound flour, a pinch of salt, 1 tablespoonful of very finely chopped suet, 1 teaspoonful of finely chopped parsley, i teaspoonful of finely chopped sweet herbs, a tiny bit of onion, \ teaspoonful of B.P. water. Mix the dry ingredients together, and mix stiffly with cold water. Knead into a ball, and turn on to a floured board. Cut into 12 equal portions, roll into balls, and put into tho stew half an hour before serving. FOR TO-MORROW. I Loin of mutton. Celery. Suet. Marmalade.