BELGIAN RECIPES
THREE FAVOURITES. T Delicious Dessert. Take the juice of three lemons and two oranges, sweetened with pounded sugar. Add a pint and a-half of hot cream, in which is a melted leaf of gelatine, set the dish in a pan of almost boiling water, and stir until thick. Pour the mixture into the dish, so as to make it frothy. Serve cold. Horse-radish Sauce.
Mix grated horse-radish with salted butter, and let it cook gently for four minutes; add a tablespoon of flour, a teacup of grated bread, and moisten well with brown stock. Allow it to simmer until dinner time and serve with cold meat.
Peasant’s Soup. Take a bit of pig’s breast, wash it in several waters and put it on to boil in an earthenware pot. Skim several times add cut-up carrots, peas, beans, onions, cloves, turnips and a cabbage. Potatoes come later so that they will not boil away. Cook for at least four hours, and serve, removing the pig’s breast, which will enhance the stock pot’s value. This soup is even better on- the second day. '
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Wairarapa Times-Age, 27 August 1938, Page 8
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183BELGIAN RECIPES Wairarapa Times-Age, 27 August 1938, Page 8
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