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BREAKFAST Creamed Eggs DINNER Thin part of Pickled Pork (51b) Haricot Beans Carrots Parsnips Potatoes Fun Pudding Baked Bread and Butter Pudding TEA Fricassee of Sheep’s Tongues CREAMED EGGS. Butter a dish, break in six eggs, pour a little milk or cream over each, a little choppqj) parsley, pepper and salt. Bake in the oven about ten minutes* PICKLED PORK. Cover pork with water, add haricot beans. Carrois and parsnips can he boiled in the same water. Bring to the boil, and simmer slowly for about three hours. Save pone water. FUN PUDDING. More than half fill a piedish with stewed apples, sweeten to taste, cover with apricot jam. Make some cornflour or arrowroot of two cups of milk; stir in a piece of butter the size of a walnut. Make cornflour rather stiff; pour over apples. Bake in oven about 20 to 30 minutes. SHEEP’S TONGUES. Put tongues in stewpan and cover with water. Bring to the boil, and simmer four hours, or till skin comes off easily; cut lengthwise. Make some parsley or caper sauce; put in tongues; make thoroughly hot and serve.
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Bibliographic details
New Zealand Times, Volume LII, Issue 12195, 21 July 1925, Page 9
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188MENU FOR WEDNESDAY New Zealand Times, Volume LII, Issue 12195, 21 July 1925, Page 9
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