To-day’s Recipe

Sun (Auckland), Volume III, Issue 692, 18 June 1929, Page 5

To-day’s Recipe

FOR LUNCHEON | [n j EXT time something a littU 3 [rj j\J 011(1 °f M le ordinary is re nJ [n **■ " quired for a lunchccrv dish, rO try these fillets of be€f. Ilb of S [« fillet steal', one onion, two pickled KJ J}j walnuts, two tablespoons mush- «] [“ room ketchup, one teaspoon of „] T Vorcestcr sauce, one dozen oysters. “] [L loz of butter, 102 of flour. MeU pi butter in stewpan and add flour. £) riJ Pert and chop onion, cut up wa! Lrj pi nuts, and add them to butter and Di nJ flow. Mix well and add ketchup Cj p] and sauce. Lay the steak on top Cj p] and let i 1 slew very gently for an K “J hour , turning every 20 minutes. Qj Just before serving, put in the Q| h oysters, bearded, and the strained [d m liquor. Seine with a row of fried jr| twnatocs round the dish and jtj Ln mashed potato. r 3