QUOTES IN CENTS PER KILO AUGUST 16 CLOSING TRADED 83 Sell' Buy High Low Last Vol A 480 447 455 450 452 12 O 433 431 436 432 432 8 D 433 431 438 432 432 30 84 J 433 431 438 431 433 44 M 445 440 447 439 439 42 M 446 444 457 444 445 22 A 460 459 469 459 459 15 O 464 463 471 462 463 8 D 468 467 477 468 468 3 85 J 470 469 469 469 469 2 Open Positions: 4015 Total: 186 Stock: 1108 bls Tone: Weak 35F2D: 440 as at 11/8/83. For further details, ring Christchurch 797-700.
A lASTE <)!• ENGLAND ENTREE . HAIN Smoked Salmon Mousse With Sole Creams Hot Griddle Cakes & Tewkesbury Sauce Sole finely sieved, poached in a cream and shrimp sauce Mushroom Ramakin Mussel Stew (West Country Style) With Cheese Savoury Crumble Muise!s onions and lefks Fresh Soup, Herbert Scone in a sauce °f wine an<l cream \ • Marbled Veal Priddy Oggies A delicate pate ’ made from chicken, pork Rolled pork fillet sluffed with cheese and longue, with the appearance of marble, and cooked in a cheese pastry Served with Cumberland Sauce , < Potted Hare Old London Beef In Ale Home potted hare pate'with red currant and lemon relish Today > s Fresh|y Bacon & Asparagus Fraise A Fraise is an old English omelette cum griddle cake. Devilled Chicken This Fraise has bacon and asparagus in it With home-made green tomato chutney (ALL SER VED WITH CRISP SALAD OR FRESH VEGETABLES) Trinity CoHege Burnt Cfeam , ICE CREAMS OF: Brown Bread ' Tipsy Trifle ES'Grey H ° ney CHEESES Hot Treacle Tart Brandy Snaps With Brandy Cream TEAS: Earl Grey Lemon Scented Freshly Brewed Coffee Prince Of Wales MONDAY-FRIDAY -12noon-2.00p.m. £5 or S l2 OO FOR A 3 COURSE LUNCH WAwR RESERVATIONS — PHONE 794-700 '■ —— YffJAAr '
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Bibliographic details
Press, 17 August 1983, Page 23
Word Count
302Page 23 Advertisements Column 1 Press, 17 August 1983, Page 23
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