CULNAUY COUNCELS
A Delicious lamb Pie. Take some cutlets from the upper portion of a leg of lamb and cut them into pieces about three inohes loDg and wide ; season slightly with salt and pepper. Let them stew in a littlo water for half aq hour. Jn the meantime prepare a deli -ate piste, allowing a pound of butter to a pound of flour, adding water gradually enough to make a dough ; wheu iv readiness tin upper orust should bo the thickest. Put in tho ■tewed lamb with its gravy, intenpersa B me blades of mace, add a few sliced potatoes and bailed turnips, cover the meat lightly with some chopped boiled celery and pieces of butter, or for the celery boiled cauliflower may be substituted, seasoned with nutmeg. ■!»•***•*■••—^ MM — WW^ 1 —
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https://paperspast.natlib.govt.nz/newspapers/BH18941030.2.21.4
Bibliographic details
Bruce Herald, Volume XXV, Issue 2625, 30 October 1894, Page 3
Word Count
132CULNAUY COUNCELS Bruce Herald, Volume XXV, Issue 2625, 30 October 1894, Page 3
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