TO-DAY'S DINNER.

Dominion, Volume 6, Issue 1643, 9 January 1913, Page 2

TO-DAY'S DINNER.

(Specially written for The Dominion.) THURSDAY. Ox tail soup. Corned beef. Dumplings. Carrots. Turnips. Potatoes. Blanc mange. Stewed peaches. OX TAIL SOUP. One ox tail, five pints of water, two onions, two carrots, one turnip, two strips celery, two ounces butter,; two ounces lean ham or bacon (cut into dice), a bouquet garin, twelve peppercorns, two cloves, salt, one tablespoonful of cornflour. ■ Cut the tail into 6inall joints, put into a saucepan, cover with'oold water, boil lip and strain -tho pieces of ox toil, roll them in flour, put them with the ham, sliced vegetables and butter into n saucepan, and fry until brown. Then add the stock, herbs, peppercorns, cloves, and salt, Boil and skim well. Put the lid on and cook gently for about four hours, strain, remove tho fat, and return to the saucepan. When it boils, add the cornflour dissolved in alittle cold water, and cook for a few minutes.. Serve tho smaller pieces of ox tail in tho roup. FOR TO-MORROW. : Stock, two pounds fillet of steak, tomatoes, vegetable marrow, apricots, jelly.