TO-DAY'S'DINNER.

Dominion, Volume 2, Issue 556, 10 July 1909, Page 11

TO-DAY'S'DINNER.

(Speoiilly written for Tni Domimos] SATURDAY. Sheep's Head and Broth. Potatoes. Carrots Turnips. Apple Dumplings. '■ SHEEP'S HEAD AND BROTH. One 6heep's head, * head of .celery, 2 carrots, 1 turnip, 'i anions (stuck with cloves), pearl barley or Tice, 5 peppercorns, 7 or 8 clOTes, bunch of herbs, pepper and'salt to taste, cold water to cover. ' / ' Soak the head m cold water and salt, clean, well, being careful to remove all splinter pieces from the inside; put into cold water, bring to the boil (the brains must be taken out, washed, and tied in muslin). Pour away the water, add salt, r bring to boiling point, skim well,. add vegetables out in pieces and < the nee or, barley. Cook very slowly about 3 hours ox till the" meat will leave' the bono easily." About 10 minutes bofore finishing, boil up and drop in the brains Take the meat from the head and put it in the middle of a dish. Skin the tongue and cut it in slices Chop the brains and season them. Place the tongue and brains round the dish, pour over parsley sauce, and 'garnish. vith vegetables. Season/the broth and add ono/tablespoonful of chopped parsley, -" i SUNDAY. Julienne soup; roast rabbit stuffed; bread sauce; stewed celery; chocolate soufflee; fruit salad. ' ' . \ t FQE SUPPEB. ' Galantine of chicken; brisket of beef; salad; caramel pudding; trifle. ' V' _' , ! --J—