2?H2^Roasts T> sr ■tuttm someJi thing about my cooking that folk can’t resist,, but it’s Bisto that does the trick. Take Pork for instance: it does not yield much natural gravy, but plenty of rich gravy is as essential to pork as to any other roast, I place one good teaspoonful of Bisto in, a basin and smooth it down with half a pint of warm water, then I pour the mixture into the roasting tin, from which the fat has been strained and bring to the boil. The result is delicious gravy,” * O IST Trade enquiries to A. A. Stichfony, TJd., Wellington,
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Bibliographic details
Manawatu Times, Volume LIV, Issue 7268, 22 September 1933, Page 2
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103Page 2 Advertisements Column 5 Manawatu Times, Volume LIV, Issue 7268, 22 September 1933, Page 2
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