SEASONABLE DISHES
CHOP FOR AN INVALID. One mutton neck chop, half a pint of hot stock, one teaspoon of rice, seasoning, one teaspoon of chopped parsley, one teaspoon of-chopped onion. Wash the chop, dry. and trim it. Lay it in a small pan with the stock and onion. Bring it to boiling-point. Wash the rice and add it, and a few grains of salt. Simmer very slowly for one hour, add the parsley, and season carefully. Serve on a very hot plate with a little rice and gravy round. SCALLOPS AND OYSTERS. Wash and prepare as many scallops as required and boil in a little milk. While still hot, flake them up with a fork, and put a little heap into each scallop shell. Arrange two oysters on the top of each and cover with, but do not put too much, a good cream saucq, using the oyster liquor in the making of this. Cover with breadcrumbs and then put a few tiny pats of butter on each. Put into the oven for from five to ten minutes to lightly brown. A very small sprinkle of cheese may be dusted over each if liked.
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Wairarapa Times-Age, 24 July 1939, Page 8
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194SEASONABLE DISHES Wairarapa Times-Age, 24 July 1939, Page 8
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