TO-DAY'S DINNER.
[Specially Written for The Dominion.] WEDNESDAY. Scotch. Broth. Roast Shoulder of Mutton. Onion: Sauco Baked Potatoes. Cabbage. Apple and Sultana I'olv-Polv. SCOTCH BROTH. Stock (oaio quart), one oarrot, half a turnip, ono onion, three tablespoonfuls pearl baric?, half a tablespoon chopped parsley, pepper and salt to taste. Put the stock on to -boil; wash and scrap?: the vegetables. Cut them up into very neat dice. Add .to tho stock, ami bring to the boil. Wash the barioy carefully, awl add to the stock. Bring all up to the boil, and then .simmer gieatly for two hours and a lialf. Season to taste, and serve. The parsley is nicest added just before serving. FOR TO-MOEUOW. Stock, celery, cold mutton, pastry, golden syrup. Dcfianoa Butter. All Grocers*
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/DOM19130820.2.3.1
Bibliographic details
Ngā taipitopito pukapuka
Dominion, Volume 6, Issue 1833, 20 August 1913, Page 2
Word count
Tapeke kupu
127TO-DAY'S DINNER. Dominion, Volume 6, Issue 1833, 20 August 1913, Page 2
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in