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... 1 The Menu L1 i u ECONOMICAL DISHES FOR WAR-TIME AS prime joints of beef, such as sirloin and ribs, are almost prohibitive now, it is well to consider what can be done with the inferior parts. A good-sized piece of brisket, which is only 11d. per pound ...
... The Menu Indian Dishes and Vegetarian Fare CURRY used with eggs, fish, and vegetables might be much more studied than it is by the average English cook, and more care shown as to the materials introduced. It is not at all necessary that the preparation ...
... The Menu Some Simple and Homely Dishes A Steamed Fish Pudding Boil and mash four good-sized potatoes. Shred finely ½lb. of cold fish (cod, haddock, or hake), add I oz. of butter, and mix well together with the potatoes and half a gill of milk. Beat up ...
... MENU FOR A DINNER Hors d'CEuvres Varies Consomme Julienne Salmon Cutlets, with Sauce Indienne Whitebait Quails au Delice Spring Chickens Salad Asparagus Creme au Chocolat Strawberries and Cream Consomme Julienne Have ready a clear, rather light golde ...