A LUNCHEON DISH.
This recipe makes a good supper or luncheon dish, is also useful for picnics, and is incidentally a good way of using up an old fowl. Boil a fowl very gently for one or two Pours in w’ater to wdiich one onion, a carrot, turnip, and bunch of herbs have been added When tender, take out the fowl and leave it until cold. Melt 2oz of butter in a pan. stir in 2oz of flour, and blend well, then gradually stir in half a pint of the water in which the fowl was cooked and half a pint of milk. Bring to the boil while stirring, and simmer for 10 minutes. Add ioz of gelatine melted in a tablespoonfu) or tw’O of water, season well, and cool. Put the fowl on a plate and coat it with the sauce. Place the fowl on a clean plate, scrape the sauce from the first plate into the pan, and heat very slightly, and again pour over the bird. When set, decorate with the yolk of a hard-boiled egg rubbed through a sieve, or with chopped parsley. —Daily Chronicle.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ODT19261126.2.118.3
Bibliographic details
Otago Daily Times, Issue 19957, 26 November 1926, Page 16
Word Count
189A LUNCHEON DISH. Otago Daily Times, Issue 19957, 26 November 1926, Page 16
Using This Item
Allied Press Ltd is the copyright owner for the Otago Daily Times. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence. This newspaper is not available for commercial use without the consent of Allied Press Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.