Page 9 Advertisements Column 2

Evening Post, Volume CXII, Issue 106, 31 October 1931, Page 9

MOCK PIGEON IS VERY APPETISING, SAYS MISS UNA CAKTEK, "A new luncheon dish or entree is always welcome, and the following is well worth trying," says Miss Una Carter, the well-known Cookery Expert and Gold Medallist. "Take two slices of fillet of veal one inch thick, one cup crumbs, a little chopped ham or bacon, pepper, salt, Lea & Perrins sauce, very littlo thyme and parsley, lemon juice, some browned flour, aud two small cups gravy or stock. Take any bone out and flatten the fillets, make a forcemeat of the crumbs, ham, thyme, and . parsley, Lea & Perrins sauce, and lemon juice, and spread over. Roll tho meat up and bind in two oblong rolls with string, flour, and lay in casserole, pour over tho two cups stock, aM bake two hours. Serve ou hot dish, remove,string, thicken gravy with a good dessertspoonful of browned flour, season with salt and pepper, a few drops of Lea & Perrins sauce. Boil up at once, pour over, and serve."— Advfc.