TO-DAY'S RECIPE
ITALIAN CUTLETS. Trim the bones and fat away from the neck chops 6f a piece of lamb. Lay the small pieces on a plate,' dust with pepper and a squeeze of lemon juice, and fry in butter until nicely browned .cn both sides. Mix a dessertspoonful "- of anchovy sauce with a tablespoonful of butter and some finely chopped parsley. Put in the middle of entree dish and heap up the hot cutlets on it, serve round them in alternate.heaps boiled macaroni, and green peas or fried tomatoes.
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Bibliographic details
Manawatu Times, Volume LIV, Issue 6812, 16 January 1929, Page 11
Word Count
89TO-DAY'S RECIPE Manawatu Times, Volume LIV, Issue 6812, 16 January 1929, Page 11
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