TO-DAY'S DINNER.
[Special 1 j written for Tn» Douimot ]
THUKSDAY Fnoasse of Eabbit. Potatoes Turnips Easpberry Pudding. FIRCAS3E OF IUBBIT One of tho best nays ot cooking rabbits is to fncase© them Cut them up aud put them into a s'totfpan Season them with cajenno peppor, , salt, and chopped parslc). Pom in a pint of veal broths and stew over a slow fiie until the rabbits are quite tendei, adding when they are about half done some bits of butter rolled in flour. Just before you take it fiuni tho fire ennoh the gravy with one gill of cream, but do not let tho gravy boil after the cioam is added, or it will curdle Put the pieces'of rabbit \on .a hot dish, and pour tho gravy over. , ■ FOR TO-HOKEOW. Soles Ancho\y Sauce. Marmalade
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Bibliographic details
Dominion, Volume 2, Issue 572, 29 July 1909, Page 3
Word Count
134TO-DAY'S DINNER. Dominion, Volume 2, Issue 572, 29 July 1909, Page 3
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