TO-DAY'S DINNER.
(Specially written for The Dominion.) Ox-tail Soup. Roast Mutton. Baked Potatoes. Cauiillower. Fruit • Pudding. ■ OX-TAIL SOUP. Two quarts'of stock made from fresh bones, 1 ox-tail, 2 carrots, 1 onion, a little tkvnio and parsley, pepper and salt, 2 tablespoonl'iils of browned Hour, 1 tablespoonful of ketch-up. • ■ Cut the rail into joints and fry. m good dripping.' Cut the vegetables into slices, and add them with the Herbs to the stock. Put in the ox-tail and simmer gentlv for four hours. Remove the pieces of "tail carefully, strain the soup, add pepper and salt to taste, and thicken with a little flour mixed, with cold water. Put back the pieces of tail, simmer gentlv for five or ten minutes, and serve. It the stock has been already flavoured with vegetables, those mentioned above may be omitted. FOE TO-MORROW. One Scinapper. Celery. Pigs. ' Suet. j Parsley
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Dominion, Volume 4, Issue 1196, 3 August 1911, Page 9
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146TO-DAY'S DINNER. Dominion, Volume 4, Issue 1196, 3 August 1911, Page 9
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