TO-DAY'S DINNER.
ISpooially written fcr Tun Boiiixna.] FRIDAY. Lentil soup. Fried hake. Oyster sauce. Potato chips. Fruit pudding. Bread and butter i)udding. LENTIL SOUP. One pint lentils, 1 onion, 1 carrot, 2 stalks celery, ■} pints stock, pepper and salt to taste, a little mint or sago to flavour. Wash the lentils and soak them overnight; prepare the vegetables; put them into a. saucepan with the stock, and simmer until tender. Hub through a sieve, boil up and season. Servo fried bread cut into dice with it. FOR TO-MORROW. Celery. Stock. Fillet of veal. Bacon. Spinach. Ginger. Suet. FOR SUNDAY. Artichokes. Stock. Leg of mutton. Veal forcemeat. .Cauliflower. Lemons. Pastry. FOR SUPPER. Five or six pounds brisket of beef. Salad Two dozen oysters. Puff pastry. Heriugues. Fruit for fruit salad.
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Dominion, Volume 5, Issue 1508, 2 August 1912, Page 3
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129TO-DAY'S DINNER. Dominion, Volume 5, Issue 1508, 2 August 1912, Page 3
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