TO-BAY'S DINNER.
fSpecitillT written for Tiib DouixioN.l friday. Fillet oil flounders a lii nuiitro d hotel. Potatoes, French brans. Summer pudding. FILLETED I'"LOI"NIiKKS A I,A JIAITK3 DMIOTKI,. Hone the Jisli ami out it into lillefs. 1101 l cach piece into'u neat. roll with the. inwards, squeeze a little lemon juice over the HI lets, cover with buttered paper cook in tlio oven until milk white (about 10 minutes). For the sauce: lioil the heads and bones of the fish in enough water to cover them; take one gill ot this li<iuor und one gill of milk; put loz. butter and 1055. Hour int> u small stpwpun and stir together over the lire; add the milk and fish lii|uur and tlir ililu a smooth sauro. When cooked add the teaspoon!ul lemon iuiee. Dish the fillets and cover with the sauce. Sprinkle with coralline pepper, garnish with parsley, and serve. FOE TO-MOlilipW. Two rabbits. Suet C'nist. Bacon or ham. Turnips. Nectarines. Sago. FOll .SUNDAY. Seven or eight pounds sirloin of beef. (Jrecn peas. Tomatoes. Apricots. J'eaches. FOU SITPBl!. |' Sheep's tongues. Gelatine. Salad, Fruit for stewing.
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Dominion, Volume 5, Issue 1377, 1 March 1912, Page 9
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183TO-BAY'S DINNER. Dominion, Volume 5, Issue 1377, 1 March 1912, Page 9
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