TO-DAY'S DINNER.
TSpecially written for The Domrcios.l THUESDAY. Almond Soup. Boiled Sheep's Head. Parsley Sauce. Potatoes. Cauliflower. Rhubarb Pie. BOILED SHEEP'S HEAD. Have the head split open and thoroughly cleansed, soak in cold water for two or three hours; put into a large stewpan, and cover with cold water; add a pood teaspoonftil of salt. Bring to boiling point; skim well; let it simmer gently lor four hours. An hour before it is cooked put four or five peeled onions into the/pan, and let them stow with the head. Serve on a hot dish with the onions round it. Cover with a gocd white fauce. The brains may be cooked for about ten minutes, cut into small pieces, and added to the sauce with or without finelychopped parsley. The stock the head is boiled in makes excellent broth, with the addition of one tablcspaonfnl of oatmeal to every ounrt of stock; herbs and vegetables, such as carrots, turnips, and celery, may also bo added, and a few peppercorns and allspice are an improvement. FOB TO-MORROW. Liquor that the sheep's head was boiled in, oatmeal, schnapper, curry powder, apples, suet, brown sugar, raisins, candied peel.
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Dominion, Volume 5, Issue 1543, 12 September 1912, Page 3
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194TO-DAY'S DINNER. Dominion, Volume 5, Issue 1543, 12 September 1912, Page 3
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