Page 22 Advertisements Column 2

Sun (Auckland), Volume IV, Issue 1052, 16 August 1930, Page 22

% -if®. , „ ****-> ~i«3Ss**7 12^ : .*• & » Pi 9 /: & - if;: v. »E&, m -v ■ -- : -if - Pouding de Mouton ■ “Taste this but once,” saysM. Gaston, “. . . and you will make it again and again! GASTON: “Many of the ladies who seek my An Extra Dish from a leg of Mutton. When you buy a leg of mutton from Hellaby’s this week get your butcher to cut ja. chop from the thick end and use this to make Gaston’s “Pudding of Mutton.” It’s much nicer than a dish made from the cold meat. At Your Service. Hellaby’s order and delivery service is always at your service. Telephone to, or call at, the nearest Hellaby shop, and we will call upon you regularly for orders. Your wishes will receive earnest attention, and no pains will be spared to supply exactly what you require. advice on matters of the cuisine are familiar with Pouding de Bifteck, or beef steak as you say it. But to how few does it occur to use mutton instead of beef. “Yet Pouding de Mouton is of the most delicious, as I make it. Mille tor.nerre! I remember that an English milor oyer whose kitchen I presided demanded it again and again. And so will you, madam, 'once you have tried my recipe, Mais certainement, it is most good. The meat is so tender, so full of taste, the gravy so abundant. And —an important point, a pudding of mutton is more digestible than the beef steak. “Procure my recipe and try it. You will make it again and again.” Hellabul • Ov/. s ‘Better Meats that Cost Yon No More