TO-DAY'S DINNER.
[Specially Written for to Doshhiox.] WEDNESDAY. Lettuoe soup. Loin of mutton. Baked potatoes. Stowed leeks. Boiled' loinon pudding. Sweet sauce. LETTUCE SOUP. Three-quarters of a pound of shredded lettuce, ljoz. butter, 2 chopped l spring onions, a little grated lemon peel, a bunch of herbs, with chervil, yolks of 2 eggs, i-pint cream, 1} pints white stock, few drops lemon juice. Put the butter into a stewpan, and when molted add) lettuce, lierbsj onions, and lemon peel. Cook gently for about 15 minutes. Add stock and simmer half an hour. Pass through a siove, reheat, and addi a few drops of lemon juico, and the beaten yolks of 2 eggs mixed with the cream. Stir rapidly into the hot . soup to prevent curdling. Return to saucepan, and whisk until thick. Do not let it boil again. FOR TO-MORROW. ! Stock. Halif a pint peas, soaked overnight. Two pounds steak. One kidney. Pastry. Suet. Raisins.
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Dominion, Volume 6, Issue 1851, 10 September 1913, Page 2
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155TO-DAY'S DINNER. Dominion, Volume 6, Issue 1851, 10 September 1913, Page 2
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