MISS UNA CARTER HEARTILY RECOMMENDS CURRIED CRAYFISH. Take. 1 tnbl-jspoonrul or butter, add 2 small onions sliced, season .with salt and pepper, and fry till brown. Add 1 tablcspoonrul or curry powder, 1 tablespoonrul rtour. Stir till smooth, add gradually 1 cuprul or gravy or milk and simmer. When mixture has thickened, add crayllsh cut Into small pieces, a squeeze or lemon Juice, a dessertspoonful or chutney, and tho same or Lea & Perrlns sauce. Serve very hot with boiled rice. "The addition or tho Lea & Perrlns is Important," says Miss Carter, cookery expert and gold medallist,' "ir thp. perfect result Is to be obtained, as this sauce alone possesses the unique properties of both adding to and drawing out the flavour or the various Ingredients used. Lea & Perrlns is a blend' of rare spices, and most economical In use."—(Ad.)
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Bibliographic details
Auckland Star, Volume LXIV, Issue 83, 8 April 1933, Page 12
Word Count
160Page 12 Advertisements Column 2 Auckland Star, Volume LXIV, Issue 83, 8 April 1933, Page 12
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