TO-DAY'S DINNER.
: ' PRACTICAL-SUGGESTIONS BY AN ''• EXPERT. ■ ."' ' (Specially Written'for The Dominion.) ... . "WEDNESDAY. ... Green pea .'soup. ■ ....... -• ■ Boiled leg 'of: mutton: :Ca per; sauce;,... ! Potatoes. Beans. \. . Plum pie' arid' boiled .custard.:; ; Caper Sauce. • ■ ■ ; Method.—Melt a tablespoonful of ■ a saucepan, and mix smoothly with it a.tablespoonful of flour. Then add j cup of milk and . J cup of water. Stir this until-it boils, and then season it with salt arid pepper. _ C9OK "■fa few minutes to cook tho flour,ana'] ust before serving add some capers' and -'a- little of the vinegar. Another way tovmajce.:. tins sauce is' to -make it without-arij; milk at-all, and use a larger quantity of vinegar, outof tho bottlo tho capers were in, and mpro: watpr. Some people prefer to cut the capers'in'halt before adding them ,to the sauce. ■ FOR TO-MOKEOW. ' > Ingredients.—Keep the water tho mutton was boiled in for mutton broth. Brisket of beef, vegetables for soup, vegetable ; marrow, horse-radish, molasses, 2 pints of milk, .neck of.mutton to cut up in tho broth, also parsley.
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Bibliographic details
Dominion, Volume 1, Issue 89, 8 January 1908, Page 3
Word Count
166TO-DAY'S DINNER. Dominion, Volume 1, Issue 89, 8 January 1908, Page 3
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