TO-DAY'S DINNER.

Dominion, Volume 2, Issue 339, 28 October 1908, Page 3

TO-DAY'S DINNER.

■ PRACTICAL SUGGESTIONS-BY. AN ' . . • EXPERT. v-[Specially-written for Tim Dominion.] WEDNESDAY. '/ , Spinach Soup. -■.'.; Boiled Brisket of Beef., Carrots. Onions. ■ .Banana Fritters. • BOILED BRISKET OF, BEEF. Sis or eight pounds .brisket of beef, four or fivo slices bacon,'two carrots,' one onion, a bunch of savoury, herbs, salt , and .pepper to taste, four cloves,' four whole allspice, two blades mace. Choose that portion of the brisket which contains the gristle, trim it, and put-it into a stewpan, with the slices of bacon,-which should be put over and under the meat. Add the vegetables, spices, herbs, and seasoning, and cover -with a little weak stock or water. Close the stewpan as hermetically as possible, and simmer very gently for, four hours. Strain the liquor, ■ reserve a portion of it for sauce, and the ■ remainder' boil quickly, over a sharp fire until reduced to a glaze, with which glaze the meat. Garnish the dish with carrots and turnips,'cut in fancy shapes, and cooked separately. Thicken and flavour the liquor that was saved for sauce, and pour it round tho meat. < •; •••.,. FOR, TO-MORROW. Best end of a neck of mutton,■ three! onions, lib, dried,-peaches (soaked overnight), 4toz. ikied fish, anchovy" sauce.