TO-DAY'S DINNER.
fßpwUlly written for Til* DoumioH.] BATf/my. Hmtch Uroth. Fillets of Beef. Horso ],'l trench Beans, iohubftrb, Hago. Cream, flUNavr. Juifonno Boop, KoflAfc Lamb. Mint Sauce. Now Potatoes. Green Pea*. .VoririoltX) pudding. Gooseberry Tart, Croam. Hb'I'PKR. Cold Lamb. Mint Sauco. Salad, Apricot Cream. Orange Trifle. FILLETS OF BEEF WITH HOESEEADLSII. lib. beef steak off the fillet, Jib. snct, Joz. flour, Joz. butter, i pint white stock or milk, 2 yolks of eggs, I teaspoonfnl of made mustard, lernon juice, -salt, horseradish. Cut the beef into neat fillets, also the oiiet into thin _ pieces, the same size. .Season with a little salt. Fry the suet and steak quickly, dish on a hot dish alternately, beef and pieces of fat Meanwhile melt the butter in a small pan, stir in tho flour, add to it the mustard, lemon juice, stock, and salt. Boil up, add the yolks, also enough grated horseradish to make it thick; pour this in the centre of the fillets, sprinkle the fillets with horse-radish, and serve.
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Dominion, Volume 6, Issue 1605, 23 November 1912, Page 10
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169TO-DAY'S DINNER. Dominion, Volume 6, Issue 1605, 23 November 1912, Page 10
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