Page 9 Advertisements Column 2

Poverty Bay Herald, Volume LIX, Issue 17950, 30 November 1932, Page 9

Miss Una Carter heartily recommends Curried Crayfish . . . Take I tablespoon of butter, add 3 small onions sliced, season with salt and pepper, and fry till brown. Add 1 tablespoon of curry powder, 1 tablespoon flour. Stir till smooth, add gradually 1 cup of gravy or milk and simmer. Whert mixture has thickened add crayfish cut Into small pieces, a squeeze of lemon juice, a dessertspoonful of chutney, and tho same of Lea and Perrins sauce. Serve very hot with boiled rice. "The addition of the Lea and Herrins is important,” says Miss Carter, Cookery Expert and Gold Medallist, “if tho perfect result is to be obtained, as this sauce alone possesses the unique properties of both adding to and drawing out the flavor of the various ingredients used. Lea and Perrins is a blend of rare spices and most economical in use.”---1