MENU FOR SATURDAY

New Zealand Times, Volume LII, Issue 12198, 24 July 1925, Page 9

MENU FOR SATURDAY

BREAKFAST Stewed Flounders DINNER Mince Collops Vegetable Marrow ' Mashed Potatoes Baked Apple Dumplings Sago Pudding ''" TEA > Grilled Chops STEWED FLOUNDERS. One or two flounders filleted, a little chopped parsley, and lemon juice, roll each fillet Up and skewer two or three rolls together, put in stewpan, barely cover with milk, and a little anchovy sauce. Cook about 15 to 20 minutes, take out fish, remove skewers, and put on a Warm dish and keep hot. Then thicken sauce, add parsley, pepper and salt to taste, last of all a little lemon juice, pour over the fish and serve hot. APPLE DUMPLINGS. Pastry, lib butter, lib flour. Put flour on paste board, cut butter into pieces, and roll in the flour into very thin flakes, put the rest of the flonr into a basin, and mix with wafer, into a soft dough, flour your board, ’roll out dough and' put a third of the flakes of butter on, fold and pinch the edges and roll Out; repeat three times. This is ;best left for an hour or. two before using. Roll out thinly, cut finto squares, put a peeled and cored apple in centre, nil centre with sugar and a dove if liked; pinch edges round apple. Bake about t hour. • MAKE ABERDEENSAUSAGE FOR , SUNDAY’S TEA. One and a half lb topside steak, pepper, salt, a little nutmeg, ground maoe, lemon rind, 2 cups of bread crumbs, lib fat bacon. Put steak and -bacon through mincer.-mix all ingredients well. together, and hind with 1 or 2 eggs, -roll in a cloth like roly-poly and boil for 2 hours. Nice either hot or oold. If hot. serve with good brown gravv._if cold roll in fried bread crumbs as soon as turned out of cloth, and lea& till cold.