TO-DAY'S DINNER.
(Specially written for The Dominion.)
THURSDAY. Broad beans and bacon. BROAD BEANS AND BACON. To boil tho bacon, wash it well, and put it into a saucepan with cold water to cover it; let it boil, then skim, simmer 20 minutes to each pound and 20 minute* over. When cooked lift it out; peel off the skin and cover with brown breadcrumbs; serve on a hot dish, with beans and sauco in a separate dish. • To Boil the Beans—About 2lb. young broad beans. Half an hour before the bacon is cooked, tako out 2 quarts of liquor from it into another saucepan; add boiling water to refill the pan which has tho bacon in. Let the bacon liquor boil; put in the bean's and boil until soft. Drain them and pour parsley sauce over them.
FOR TO-MORROW. Two and a half dozen oysters. One schnapper. French beans. Peaches • for stewing. Sago.
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https://paperspast.natlib.govt.nz/newspapers/DOM19110406.2.100
Bibliographic details
Dominion, Volume 4, Issue 1095, 6 April 1911, Page 9
Word Count
153TO-DAY'S DINNER. Dominion, Volume 4, Issue 1095, 6 April 1911, Page 9
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