TO-DAY'S DINNER.
[Specially Written for The Domujion.] THURSDAY. Tomato Soup. Braised Sweetbreads. Potatoes. Cauliflower. Roly Poly Pudding. BEAISED SWEETBREADS. One pint sweetbreads, 3oz. fat bacon, 1 carrot, 1 turnip, 1 onion, J pint stock, a little glaze, fried croutons of bread, some Lontreo sauce, 1 tablcspoonful butter. Blanch sweetbreads, cook till tender, remove skin, aud press between two plates with weights on top. Cut bacon in strips, lard the sweetbreads; put loz. butler into the saucepan; cut vegetables up roughly; put in layer of vegetabies with sweetbreads on top-, cover, and allow to cook gently about five minutes; add stock, put a piece of greased paper over, allow lo cook gently 1J hours. When done, lift into a dish, and put in'the oven five or six minutes. Strain the stock, glaze the sweetbreads, dish out the croutons, and pour sauce round. FOR TO-MORROW. Onions. Stock. Hake (filleted and cut in pieces). Soft breadcrumbs. Brown breadcrumbs. Suet. Defiance Butter. All Grocers.'
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Dominion, Volume 6, Issue 1726, 17 April 1913, Page 2
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160TO-DAY'S DINNER. Dominion, Volume 6, Issue 1726, 17 April 1913, Page 2
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