TO-DAY'S DINNER.

Dominion, Volume 4, Issue 1031, 21 January 1911, Page 5

TO-DAY'S DINNER.

{Specially •, written for The Doshnion.) . r' ■ SATCKDAY. •' iVeal' Cutl^s. and Tomatoes. Potatoes. .Vegetable Marrow. 'Black Currant ■ • Pudding. ' SUNDAY. ' ' Greeiv'Pea Soup. Roast Lam]'- 'Mint Sauce. Potatoes.' -French' Beans. Date Pudding. C'old Fruit Pudding. • : SbPPER Cold Lamb.. ' .Veal' and •• Ham', Mould. Tomato'Salad'." 1 ColdrCabmet . Pudding. . r Fruit-Salad. •. .VEAL CUTLETS AND TOMATOES. Olio pound fillet of veal, 1 headed . tablespoonful of flour, 7 a teaspoontul salt, 1: tea:spoonful ;pepper,: egg : breadcrumbs, i a lemon, 2 or 3 tomatoes, a few'.rolls of , bacon; Remove.the skm and gristle:from the.veal, 'cut .into •pieces!as nearly.tho sizo of.tomatoc&as. possible, scucezo a littlo. lemon- .juico over each, <iip in flour, pepper and salt, coat svith.eng.and breadcrumbs arid fry, in a small quantity :df" fat. Cook for ■ about: 3 minutes oil ;oiio' side, then turn and cook 3 •jninufes v oa' the other side; Jessen'the, heat-and'cpok gently for '10 minutes longer. Slice tlio tomatoes, sprinkle over them a little pepper and Bait, arid fry for about 3 mmute? on each s'idei 'Make gravy,' brown it, .and servo with .the -cutlets on.,"the slices of tomatoes, and-garnisb .with lemon and / parsley. ■ ' 1