TO-DAY'S DINNER.

Dominion, Volume 4, Issue 1054, 17 February 1911, Page 9

TO-DAY'S DINNER.

(Specially written for TnK Uouinios.) FRIDAY. Boiled Bsh. Oyster sauce. Potatoes. Broad beans. Stewed plums. Hico puddiiig. ' BOILED FISH. Schnapper, boiliug water, vinegar, salt. Clcau the schuayner carofully, cut off the fins, head and tail, and put it into boiling water, with a tcispooniul of vinegar and salt. Simmer gently until tho tlcsh of the fis-li leaves tho boric. Drain, put oil to a hot dish, and servo with oyster sauce. OYSTER SAUCE. Teh or 12 oysters, loz. butter, Joz. flour, 2 Or 3 tablespbonfuls of cream, a few drops of lemon juice, cayenne, and fait, to taste, 1 pint of milk and oyster liquor. Drain the oysters from their liquor, beard, them,: and simmer tho beards m the oyster liquor arid milk. Melt the butter, stir in the flour, add tho milk and oyster liquor, of which thero riinsi bo half a pint. Stir over tho flro. until it boils,- boil for tlirefi minutos. Add the cream," seasoning, oysterS, arid lerann juice, and make thoroughly-hot, but do riot,boil after the oysters,arc in. „ FOR TO-MORROW. . Two pounds veal cutlets. ' Bacon. French ■ beans. Stale spouse cake. Custard. , • Tastry. , FOR SUNDAY. Gr&n peas for eoiip. Hindquarter of lamb. Mint. Cauliflower. Peaches. . . ; Pastry. .-Cream, i • " / /: • FOR SUPPER. 'Anchovies. 'Salad. Rhubarb. Gelatine. ' Fruit for stowius. • Custard.