To-day’s Recipe
d| peas en casserole a I PVT a pound of shelled peas 3 in a casserole and add a piece S 3 of butter the size of an egg, 3 three or four white onions, sprigs rQ of thyme, laurel and parsley tied a] in muslin, the heart of a lettuce, a lump of sugar, and a pinch of rQ salt. Cover the casserole and coolc s] over a low heat or in a slow oven “J till the peas are tender , adding W enough hot water from time to time to keep them moist. Serve Cn in the casserole after removing the K herbs . [JJ
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19281120.2.40
Bibliographic details
Sun (Auckland), Volume II, Issue 516, 20 November 1928, Page 5
Word Count
108To-day’s Recipe Sun (Auckland), Volume II, Issue 516, 20 November 1928, Page 5
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