TO-DAY'S DINNER.
fSpeolally written for The Dominion.! FRIDAY. Lobster; soup. Boiled schnapper. Egg sauce. Potatoes. Roly-poly jiun pudding. LOBSTER SOUP. One ounce butter, half-dozen small onions, 3 pints white stock, 1 mediumsized lobster, Jib. lean ham, 1 teaspoonful lemon juice, 1 blade of mnce, halfteaspoonful peppercorns, salt, quarter pint cream. Heat tlio butter in a stew-pan. Fry in it without browning ..tho onions sliced; add the stock, lobster shell, hum cut up, mnce, and peppercorns. Bring to tho boil, skim well, and boil gently for about one and a half hours, Pass through! a hair sieve, rubbing through the pulp of onion. Pound the body and spawn of the lobster in a mortar until smooth. Add this to the stock, also tlio claws cut in rough \ pieces, lemon juico and salt to tasto. Reheat and serve, pouring to tho cream in tureen. FOR TO-MORROW. Neok of mutton. 21b. fillet of rtal.- Curry powder. Green peas. Rhubarb. Cream. FOR SUNDAY. Stock. Hindquarter of lamb. Mint. Asparagus. Gooseberries, Pastry. Cream. FOR SUPPER. Ox tongue. Salad, i-pint ripe strawberries, Lemon, ringer biscuits.
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https://paperspast.natlib.govt.nz/newspapers/DOM19121129.2.3.1
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Dominion, Volume 6, Issue 1610, 29 November 1912, Page 2
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179TO-DAY'S DINNER. Dominion, Volume 6, Issue 1610, 29 November 1912, Page 2
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