TO-DAY'S DINNER.
[Hpaoially Written for The Dominion.] FRIDAY. Mutton broth. Fish outlets. . Potatoes. Stewed celery. Stewed pears. Sago pudding.FISH CUTLETS. Half a pound cold fish, a little leftover sauce, tho yolk of an egg, a grato of nutmeg. Free the cold fish from skin and bone, and pound in a mortar with tho seasoning; add a spoonful or two of any left-over sauce. Mix all together with the yolk of tho egg, spread on a flat dish,, abou/t three-quarters of an inch thick, and leave in a cool place several hours. Then'cut into nice cutlets, dip in egg and breadommba, and fry in plenty of very hot fat. Drain on paper and serve garnished with parsley and. cut lemon. FOR TO-MORROW. . Stock, vegetables, 21b. cutlets, brown bread, suet, raisins. FOR SUNDAY. Artiohokes, piece celery, onions, roast of beef, apples, pastry, prunes, cream, material for salad, cheeso. Defiance Butter. All Grocers*
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Dominion, Volume 6, Issue 1775, 13 June 1913, Page 2
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150TO-DAY'S DINNER. Dominion, Volume 6, Issue 1775, 13 June 1913, Page 2
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