DINNER MENUS FOR THE WEEK
Tuesday— Anchovy Eggs. Fried Sweetbreads. Tomato Sauce. Beans, Potatoes. Pineapple meringue. Wednesday— Grilled Lamb Cutlets. Brown Sauce. Vegetable Marrow. New Potatoes. Queen of Puddings. Sardine Savoury. ThursdayClear Soup in Cups. Veal Olives. Tomato Sauce. Green Peas. Potatoes. Chartreuse of Bananas. Friday— Pea Soup. Lobster Cutlets. Hollandaise Sauce. Spinach. New Potatoes. Prune Mould. Cream. SaturdayMock Turtle Soup. Fried Beef Fillets. Baked Tomatoes. Riced Potatoes. Sago Souffle. Pineapple Sauce. Sunday— Iced Asparagus. Roast Sirloin Beef. Horseradish Sauce. Beans, Baked Potatoes. Plum Pudding. Custard Sauce. Mince Pies. Jellies. Cheese Eggs. Nuts, Fruit, Coffee. Monday— Gravy Soup. Devilled Turkeys’ Legs. Saute Potatoes. Cabbage. Fried Plum Pudding.
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https://paperspast.natlib.govt.nz/newspapers/ST19390417.2.91
Bibliographic details
Southland Times, Issue 23794, 17 April 1939, Page 9
Word Count
107DINNER MENUS FOR THE WEEK Southland Times, Issue 23794, 17 April 1939, Page 9
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