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Sun (Auckland), Volume II, Issue 363, 25 May 1928, Page 4

Gaston’s weekly recipes for making delicious dishes from the 7ess expensive cuts of meat describe the proper accompaniments for each dish and include helpful menu suggestions. A m II *».Y i, mbs* S i *0 4 ! - 0 tm. m A ■S' Try Gaston's Famous Ragout Made from Inexpensive Chuck Steak No matter whether you buy sirloin at 1 /- per lb., or choice chuck steak at 6d, you will always get the best beef grown in the North Island if you buy your meat at Hellaby’s. j. ■:} l/M ■~*v zm. IV : GASTON .'“Madame, may I tell you of my ragout, so delicious? (Stew, you say; not so?). Ah, Madame, once you have tasted it you will realise indeed how unnecessary it is to buy the expensive cuts of meat, “By using the recipe I am offering you this week, pour example, you can easily make my ragout from chuck steak, costing but a few pence. It is fit for a prince. Ah, ha! but princes have paid more than a few pence for Gaston’s ragout before now, Madame! The meat is as tender as the breast of a chicken, the flavour as rich as only the good beef can be. Try my ragout this week, Madame, and make it with chuck steak.” Ask for the free recipe for Gaston’s ragout (pronounced “ragoo”) at any Hellaby shop. Hellabifs £ P*ud7X2 ‘ffiecufo ‘Better Meats That Cost You No More’*