TO-DAY'S DINNER.
(Specially written for The Dominion.] WEDNESDAY., Green . Pea Soup. Porterhouse Steak. Chip Potatoes. Asparagus. Rhubarb Pudding. Cream* ; PORTERHOUSE STEAK. One porterhouse steak, ( 2 or 3bz. fat bacon, 1 carrot, small piece of onion, small piece of turnip, 2.cloves, 1 pint stock, .a clove of garlic (if liked), salt and pepper. Cut tho bacon into lardoons i inch long and lard the stiak oft one side. Slice the vegetables, put them into a stewpnn with the cloves, seasoning, .and the garlic bruised, lay the steak.on top, .larding uppermost, ■ pour round a vory littlo stock, cover tightly.and bake in a slow oven, or simmer -very gcntlyfl hour. When cooked lift out the steak, crisp the bacon by putting it for a few minutes under the gas grill. Pour away frohi the pan any excess of fat, add.the remainder of the stock.and boil up. Place the steal? on a hot dish and strain over the gravy. FOR TO-MORROW. Ox-tail. Stock. Six or .seven pounds Corned Beef. Carrots. Turnips. : " Suet. Pastry. '
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Dominion, Volume 6, Issue 1596, 13 November 1912, Page 2
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169TO-DAY'S DINNER. Dominion, Volume 6, Issue 1596, 13 November 1912, Page 2
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