TO-DAY'S DINNER.
;■; ; ;::| for-Tne DoumioiU cWlfcefi Olives/; /Cabbage. //Pancakes.. ptivES. v ;^^V; .'': : - : pound/ fillet : of Nbeef;V2az.'. breadcrumbs,/ : ; :; loz.-. suet.-lr.d&ssertspobnful./of parsley,-J tea- ,',; - Rpoonfiil/of'.thyrheVa little .grated/ lemon rind. : rv,;Egg-brmilk-to ; bind/: Pepper and salt to,taste. ;^.onßVpz.;/butter,-iApint::warm stock, 1; dessort- " //Yspoonfut'' of;;!.flout; I :■' dessertspoonful '•' catsup. ; : ;-/.Cutj-tha'-beef.'iintb"/strips":balf'inch'thick, .two. i'rf;iriohes/wide, our', inches, long.. Flatten -the ; -V:pieces-'bf ';ivitli:'the. cutlet'; bat. v. Mix /the ;.V; breadcrumbs, fsu'eti 1 parsley; thyme;'lemon rind, '-.// v peppor- : - ; and";Balt,/arid sufficient-milk '!to: bind ?S>Put. v ft-: portion.,'of' this -. forcemeat .'•V on each'piece/of/meat; roll up; tie with.string, ; ;;'vbr,'fnsten:,with''.a';Small;6kewer. v . Meltr.the.'bnt-. 'iiter. ih.a.stewpan,'wheni.quito-hot piit in .the ls,,'blives,'i/and fry/them,a'nice, brown.- ..Pour over H '< them of 'goodflavoured stock.,,-Let them ■\ ■'■.'simmer.'gently./for one/hour;;/Thicken-with the ../•;flour/}add :;ketchup -'and tseaspning,-.of pepper. •',' ; and; salt;' ! .'--Sei?re. : , gravy poured over •/^them;';/^//;./^;.:. :LW%}?''-;;-'f-'.yy*j':.. : . ■ ■; / ;.;,•;' pounds' mutfbn.! ; outlets,: treacle,': ginger, : -';. : y-/i.^;\^:-V:!;,:;;\::i : '.' ; ;.'; ; .■•.-'■; >-..,
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/DOM19090623.2.8.1
Bibliographic details
Dominion, Volume 2, Issue 541, 23 June 1909, Page 3
Word Count
122TO-DAY'S DINNER. Dominion, Volume 2, Issue 541, 23 June 1909, Page 3
Using This Item
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in