Page 16 Advertisements Column 3

Otago Daily Times, Issue 24205, 25 January 1940, Page 16

DUKE'S OFFER A NEW RECIPE—

MOCK DUCK FOR DINNER. Here's an interesting new way to serve lamb while it's at its best. Of course, you'll want only the finest quality meat, so go along to Duke's, where only the primest meat is kept, and ask them to tie up a shoulder of lamb in Mock Duck form, making the shank the bill. Wrap the "duck's" head and tail with strips of bacon to prevent charring. Sprinkle meat with salt and pepper and place on rack in open roast, ing pan in moderate oven (325 deg F.). allowing 25 to 30 minutes per pound About one hour before meat is done, put raw peeled potatoes around it in »an. For serving, remove bacon, mace meat on hot platter, surround with potatoes and parsley or with small moulds of mint or cranberry ielly on thick orange slices. Try this new way with lamb to-mor-row —choosing your lamb at Duke's, the Quality Butchers.—Advt.