TO-DAY’S RECIPE
BONED SHOULDER QF MUTTON Simmer a shoulder of mutton in water until the bones will come out. CiP up tho meat neatly and place in the dish in which it is to be served. Pour over it the following saurce:— Melt 2oz. of butter in a small saucepan and sprinkle in one heaped tablespoonful of flour. Let cook for two minutes without browning, then add threequarters of a breakfast-cupful of milk, and stir until it thickens. Take off the fire and add five tablespoonfuls of finely chopped parsley, pepper, salt, a good pinch of powdered mace, and two tablespoonfuls lemon juice. Coat the meat with this and leave till cold.
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Bibliographic details
Wanganui Chronicle, Volume 74, Issue 230, 29 September 1931, Page 2
Word Count
112TO-DAY’S RECIPE Wanganui Chronicle, Volume 74, Issue 230, 29 September 1931, Page 2
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