Page 13 Advertisements Column 3

Auckland Star, Volume LXIII, Issue 209, 3 September 1932, Page 13

MISS UNA CARTER HEARTILY RECOMMENDS CURRIED CRAYFISH. Take 1 tabl-ispoonTul of butter, add 2 small onions sliced, season with s-alt and pepper, and fry till brown. Add 1 tablespoonrul or curry powder, 1 tablospoonful flour. Stir till smooth,' add gradually i cupful or gravy or mfllc and simmer. When mixture lias thickened, add crayfish cut into small pieces, a squeeze or lemon Juice, a dessertspoonful or chutney, and the same or Lea & Perrlns sauce. Serve very hot with boiled rice. "The addition or the Lea & Perrins is impor- ' tant," says Miss Carter, cookery expert • and g-old medallist, "ir the perrect result ' is to be obtained, as this sauce alone possesses the unique properties or both adding to and drawing- out the flavour of the various ingredients n?ed. Lea & Perrins I is a blend or rare spices, and most economical ia VS&-"—lM-). '