60 Baht 65 Baht 70 Baht 60 Baht

Total Page：16

File Type：pdf, Size：1020Kb

THE BURIRAM PIE MAN Our full range of quality deep filled pies made from the finest ingredients 60 Baht Chicken and Mushroom Beef and Mushroom Chicken and Ham Beef and Potato Chicken and Vegetable Steak and Kidney Chicken and Potato Steak and Onion Chicken and Broccoli Pepper Steak Curried Chicken Steak Chicken CornishPasty Minced Beef &onion Minced Beef &Veg Minced Beef & Mushroom Minced Beef and Potato 65 Baht Steak Pudding, Steak and Kidney Pudding, Steak and Onion Pudding,Steak and Mushroom Pudding (Let us know if there is a different flavor of pudding you would like. We can make them for you) 70 Baht Minced Beef and Stilton Pie, Steak and Stilton Pie, Pork Pie Corned Beef Pasty 60 Baht Ham,potato and cheese sauce pie, Vegetable pie, Cheese and Onion Pasty Quiches: Choose your own ingredients from:- Ham, Bacon, Sausage, Onion, Mushroom, Tomato, Garlic, Parsley, Thyme, Oregano and Sage 60 Baht Apple Pie, Apple and Blueberry Pie, Apple Crumble ,Apple and Blueberry Crumble 80 Baht Sausage Rolls (approx. 6ins) twin pack Indian Style Curries(350grams) Hot Chicken, Medium Chicken or Mild Chicken 60 Baht Hot Beef, Medium Beef or Mild Beef 70 Baht Hot Lamb, Medium Lamb, Mild Lamb 80 Baht Authentic Indian Curries (500 grams) Chicken Dupiaza, Chicken Rogan Josh, Chicken Madras, Chicken Vindaloo, Chicken Phall, Chicken Jalfrazi 130 Baht Chicken Khorma 140 Baht Other Dishes (350grams) Lasagne, Pork Lasagne 60 Baht Vegetable Lasagne 60 Baht Cottage Pie, Pork Cottage Pie 60 Baht Shepherds Pie 70 Baht Fishermans Pie 60 Baht Pea and Ham Soup(400g) 60 Baht Chilli con Carne (350g) 80 Baht Beef Stew and Dumplings(500g) 110 Baht Lamb Stew and Dumplings (500g) 130 Baht Faggots in Gravy 50 Baht Toad in the Hole 50 Baht Mushy Peas(250g) 25 Baht Frozen Mashed Potato(300g) 30 Baht Frozen Gravy(150g) 10 Baht Crumpets 10baht Yorkshire Puddings 15 Baht Sliced Meats(250g) Topside Beef 130 Baht Pork Loin 90 Baht Smoked Ham 120 Baht Virginia Ham 120 Baht Honey Roast 120 Baht Corned Beef 130 Baht Duck Liver Pate Large(400g) 100Baht Small (175g) 50Baht Scotch Eggs 35 Baht Each 3 for 100 Baht Beef Steaks T Bone (approx. 350g). Price will be calculated at 500baht per Kg. Sirloin/Ribeye(250g) 115Baht Extra Large T Bone (600-800g) Price calculated at 500baht per Kg Also top quality Minced Beef 280b/kg Sausages and Bacon Pork Thin/Fatboy and Cumberland Pork Thin/Fatboy ½ Kg 130 Baht 1kg 260 Baht Short Back Bacon ½ Kg 130 Baht 1kg 260 Baht Smoked Streaky Bacon ½ Kg 130 baht 1kg 260 Baht Unsmoked Streaky Bacon ½ Kg 130 baht 1kg 260 Baht Middle Back ½ Kg 130 baht 1kg 260 Baht Black Pudding (500g) 150Baht (smaller quantities available) Horseshoe Gammon (250g) 75 baht Gammon Steaks ½ Kg 130 baht 1kg 260 baht Boiling Bacon(1kg) Uncooked 240baht Cooked 300baht Cooked and Sliced 360baht (Smaller quantities available on request) Cheeses(200g) Cheddar 110 baht Pickles and Sauces Picallili, Sweet Pickle, Pickled Shallots/Red Cabbage 70 Baht(350g Jar) Pickled Beetroot 60 baht (350g jar) Brown Sauce (300ml bottle) 50Baht Others Pg Tips Tea Bags(80) 200 Baht Golden Fry gravy granules (400g) 200 baht Contact us: 087 239 8546 (Eng) or 083 372 1619 (Thai) www.burirampieman.com [email protected] .

Copy Link

Recommended publications

Bad Food Britain: How a Nation Ruined Its Appetite
Joanna Blythman Bad Food Britain: How A Nation Ruined Its Appetite «HarperCollins» Blythman J. Bad Food Britain: How A Nation Ruined Its Appetite / J. Blythman — «HarperCollins», Award-winning investigative food journalist, Joanne Blythman turns her attention to the current hot topic – the state of British food.What is it about the British and food? We just don’t get it, do we? Britain is notorious worldwide for its bad food and increasingly corpulent population but it’s a habit we just can’t seem to kick.Welcome to the country where recipe and diet books feature constantly in top 10 bestseller lists but where the average meal takes only eight minutes to prepare and people spend more time watching celebrity chefs cooking on TV than doing any cooking themselves, the country where a dining room table is increasingly becoming an optional item of furniture. Welcome to the nation that is almost pathologically obsessed with the safety and provenance of food but which relies on factory-prepared ready meals for sustenance, eating four times more of them than any other country in Europe, the country that never has its greasy fingers out of a packet of crisps, consuming more than the rest of Europe put together. Welcome to the affluent land where children eat food that is more nutririonally impoverished than their counterparts in South African townships, the country where hospitals can sell fast-food burgers but not home-baked cake, the G8 state where even the Prime Minister refuses to eat broccoli.Award-winning investigative food journalist Joanna Blythman takes us on an amusing, perceptive and subversive journey through Britain's contemporary food landscape and traces the roots of our contemporary food troubles in deeply engrained ideas about class, modernity and progress.
[Show full text]
Living: Cookery
LIVING: COOKERY Offally good comfort food Offal has made it on to the menus of even the most fashionable eateries – and heart, liver and kidneys make delicious, cost-effective meals for all the family Photographer: MARIELOU AVERY Food writer LINDY WILDSMITH INGREDIENTS Oxtail casserole serves 2 - 4 n 1 jointed oxtail n 2 heaped tbsp This is one of the great joys of autumn eating. When cooked slowly with onions and root plain flour seasoned with plenty vegetables, the meat becomes meltingly tender. If you have an Aga, you can put it in the of salt and pepper bottom oven and leave it to cook, oh so slowly, overnight. Like all slow-cooked food, the n dripping or olive oil for frying flavour improves for resting. Any fat that collects on the surface of the meat can be poured n 2 large onions, thinly sliced or skimmed off and kept in a pot in the fridge for later use. One oxtail feeds two people n 400g carrots, thinly sliced generously and there will be enough left over to make a delicious soup or pasta dish. n 2 good shakes Worcester sauce n a small bunch fresh thyme leaves 1 Pre-heat oven to 160°C/gas mark 2-3. Coat 3 Put in the pre-heated oven for 2 hours and n 1 tbsp finely chopped rosemary the oxtail in the seasoned flour. Add enough leave to stand overnight; alternatively, cook leaves dripping or oil to cover the base of a pre- overnight in a very low oven or slow-cooker.
[Show full text]
May Menu 2021
MAY MENU 2021 OPENING TIMES MONDAY – SUNDAY 12PM – 10PM FOOD SERVED 12PM – 8PM LAST ORDERS CARVERY SERVED FROM 12PM-2.30PM & 5.30PM – 8PM MONDAY-SATURDAY 12PM – 8PM SUNDAY ***PLEASE, PLEASE BEAR WITH US, WE WILL BE LEARNING EVERYDAY AND YOUR SUPPORT AND UNDERSTANDING WILL BE NEEDED AND APPRECIATED*** WWW.THESMUGGLERSINN.NET [email protected] 27 TEIGNMOUTH ROAD, DAWLISH, DEVON, EX7 0LA FARMERS FEAST CARVERY A Selection of 3, locally sourced meats served with a minimum of 5 seasonal vegetables, roast potatoes, Yorkshire puddings, stuffing and gravy. OUR CARVERY HAS A GLUTEN FREE OPTION, PLEASE ASK WHEN ORDERING. ADULT CARVERY Our most popular dish. £11.95 SMALLER APPETITE CARVERY Over 60’s. Smaller portion. £9.95 CHILDREN’S CARVERY Under 12’s only £7.25 VEGETARIAN CARVERY (V) VeGetables from the carvery 9.50 **NEW**VEGAN NUTROAST (V) (cooked to order) £9.95 Add Goats cheese for 75p TAKE-AWAY CARVERY For collection. £9.95 All of our meat is locally sourced from award winninG villaGe butchers, G.T Orsman. PLEASE ASK ABOUT GLUTEN FREE STARTERS CHEFS SOUP (V) Served with either white bread, granary bread or baguette. (GLUTEN FREE AVAILABLE) £4.95 PRAWN COCKTAIL Served on a bed of mixed leaves with a Marie Rose sauce, with brown bread. (GLUTEN FREE AVAILABLE) £7.95 CREAMY GARLIC MUSHROOMS (V) Served with a crispy cheese crust & served with a crusty baguette. (GLUTEN FREE AVAILABLE) £6.95 DEEP FRIED WHITEBAIT Served with tartare sauce. £6.95 NACHOS (V GF) Crispy tortillas topped with cheese served with a selection of dips. Guacamole available on request.
[Show full text]
Ryzon BAKING BOOK a PRACTICAL MANUAL for the PREPARATION of FOOD REQUIRING BAKING POWDER Kr
Ryzon Ryzon BAKING BOOK A PRACTICAL MANUAL FOR THE PREPARATION OF FOOD REQUIRING BAKING POWDER kr COMPILED AND EDITED BY MARION HARRIS NEIL, M. C. A. Author of "Salads, Sandwiches and Chafing Dish Recipes," Etc. WITH MASTER RECIPES BY Miss JESSIE A. LONG Miss ALICE BRADLEY Instructor in Cookery, Pratt Principal, Miss Farmer's School Institute, Brooklyn, N. Y. of Cookery, Boston, Mass. JANET Mckenzie hill MARY MASON WRIGHT Editor of "American Cookery,'^ Cooking Expert of the "Designer" Boston. Mass, ELIZABETH O. HILLER Mrs. LEMCKE-BARKHAUSEN Denver School of Cookery Principal Greater New York Conking School MARIA W. HILLIARD KATHARINE LAWRENCE Wellesley Hills, Mass, Director of Household Mrs. ANNA E. SCOTT Science. Temple University, Cooking Expert and Food _ Philadelphia, Pa. Econojnist of the "Philadelphia Mrs. HARRIETT COLE North American" EMMONS Mrs. CHRISTINE FREDERICK Manager, RYZON Service Staff Consulting Household Engineer Copyright, igiy GENERAL CHEMICAL HOW THE RYZON BAKING BOOK WAS MADE WHEN the marketing of Ryzon was begun, it was soon learned that a practical manual for the use of baking powder was desirable. There seemed to be no really scientific or accurate instructions which could be used with assurance of satisfactory results. It appeared that the use of baking powder was a matter of personal experience with one brand that might or might not be desirable or efficient. It was discovered that the present baking powder recipe books did not contain recipes now used in the best homes, and that the indefinite instructions seemed of little value to cooks in using any kind of baking powder. Therefore, it was quickly decided that the Ryzon Baking Book should be as much of an improvement over previous baking powder recipe books, as Ryzon, The Perfect Baking Powder, is an improve- ment compared with the old kinds of baking powder.
[Show full text]
Best of British Cookery Book : Collection of Classic British Recipes Pdf, Epub, Ebook
BEST OF BRITISH COOKERY BOOK : COLLECTION OF CLASSIC BRITISH RECIPES PDF, EPUB, EBOOK Juliet Sullivan | 174 pages | 01 Dec 2013 | Createspace Independent Publishing Platform | 9781494330811 | English | none Best of British Cookery Book : Collection of classic British recipes PDF Book Special Diets. Chargrilled langoustines, bisque, buttermilk and pickled fennel. Breakfast Foods. As well as roaming far and wide across Europe there were also recipes from China, India, the Middle East and Caribbean. But it is also contains hundreds of excellent recipes, the vast majority of them short, precise and foolproof. Quinntessential Baking by Frances Quinn 4. The beef recipes include classic dishes such as steak and kidney pie and steak and kidney pudding and boeuf bourguignonne as well as pepper-stuffed paupiettes. Nanny Bush's trifle. The Good Housekeeping Ultimate Collection. Bacon roly polies. White chocolate and cranberry bread and butter pudding. Ox cheek, porter and onion cottage pie. Diana Henry. It is organised by ingredient — A is for anchovy, B is for Brains, P is for pork pieces and bacon bits — with a short essay on each. Gratin of Scottish raspberries. Raspberries with violet and oatmeal. The towering writer of his generation by whom all others are judged. Eccles cake with cheddar cheese ice cream. Glamorgan sausages. Ollie our CEO at Great British Chefs was keen to get hold of a copy to review and try one of the dishes as soon as possible. Martha Swift. Saturday Kitchen Cookbook by James Martin 4. Best of British Cookery Book : Collection of classic British recipes Writer Partridge, cranberry and juniper sausage rolls.
[Show full text]
Jams: Price Range from £2-£4
Jams: Price range from £2-£4 - Lemon Curd - Orange Curd - Sweet Apple Chutney - Lime Curd - Tomato Chutney - Lemon and Lime Curd - Apricot Chutney - Passionfruit Curd - Autumn Fruit Chutney - Blackcurrant Curd - Caramelized Onion Chutney - Pineapple Curd with Malibu - Farmers Pickle - Orange Curd with Cointreau - Beetroot Chutney - Cherry Curd with Cherry Brandy - Bramely Apple and Mint Chutney - Medium Cut Orange Marmalade - Mango Chutney - Thick Cut Orange Marmalade - Apple and Garlic Chutney - Three Fruit Marmalade - Piccalilli - Grapefruit Marmalade - Ploughman’s Pickle NO.7 - Shred less Orange Marmalade - Real Ale Chutney - Pink Grapefruit Marmalade - Spicy Tomato and Sticky Onion Chutney - Tangerine Marmalade - Strawberry Jam - Lemon and Lime Marmalade - Raspberry Jam - Red Onion Marmalade - Blackcurrant Jam - Orange with Scotch Whiskey - Apricot Jam - Ginger Marmalade - Blackberry and Apple Jam - Thick Cut Orange with Brandy - Rhubarb and Ginger Jam - Lime Marmalade - Damson Jam - Orange Marmalade with Gin - Gooseberry Jam - Barbecue Relish - Ginger Jam - Spicy Sweetcorn Relish - Plum Jam - Sweet Chili Relish - Morello Cherry Jam - Beetroot in Redcurrant Jelly - Summer Fruit Jam - Pickled Onions - Pineapple Jam - Baby Onions in Balsamic Vinegar - Peach Melba Jam - Wild Blueberry Jam - Seedless Raspberry Jam - Pickled Shallots Curry’s: Price Ranges from £2 - £4 - Red Cabbage - Moyson, Original, Extra Hot, Mild, Malaysian - Sliced Beetroot - Maykway, Mild, Hot - Baby Beetroot - Dinaclass, Powder (382kg pack) - Tangy Tomato Ketchup
[Show full text]
Suet for Winter Energy
Journal of the Department of Agriculture, Western Australia, Series 4 Volume 2 Number 6 June, 1961 Article 16 1-1-1961 Suet for winter energy H M. Gloster Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/journal_agriculture4 Part of the Family, Life Course, and Society Commons, Food Studies Commons, and the Other Food Science Commons Recommended Citation Gloster, H M. (1961) "Suet for winter energy," Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 2 : No. 6 , Article 16. Available at: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol2/iss6/16 This article is brought to you for free and open access by Research Library. It has been accepted for inclusion in Journal of the Department of Agriculture, Western Australia, Series 4 by an authorized administrator of Research Library. For more information, please contact [email protected]. Suet for winter energy Erratum CORRECTION In the recipe for steak and kidney pudding in the June issue of the Journal, the words "make a hole in the cloth" should read, "make a hole in the crust” This article is available in Journal of the Department of Agriculture, Western Australia, Series 4: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol2/iss6/16 S^uet for Winter C^nern By HELEN M. GLOSTER INTER weather is here again and the housewife will find she needs to provide the Wfamily with more substantial satisfying meals than in summer. Foods which supply heat and energy are necessary to maintain the heat of the body. We get this from foods containing starch, sugar and fat.
[Show full text]
MILL at CONDER GREEN MENU STARTERS MAINS Cont.. DESSERTS
MILL AT CONDER GREEN MENU STARTERS MAINS cont.. Homemade Soup of The Day (V) - £5.95 Mussels in Garlic and White Wine Sauce - £16.95 With warm artisan bread Sourdough bread and rustic fries. Breaded Halloumi (V) £6.95 Side Salad, Spicy Salsa Dip Baked Hake Fillet - £16.95 With New Potatoes, Fine Beans, Sweet Vine Cherry Tomatoes and a Garlic Butter. Spiced Pork Sausage - £6.95 In a honey and red wine reduction with toasted focaccia bread. Stir-Fried Vegetables & Noodles (VE) - £13.95 Flavoured with Ginger and Garlic Bury Black Pudding - £6.95 Side salad and English mustard mayonnaise Trio of Pork and Leek Sausage - £13.95 Creamed champ potatoes, red onion marmalade rich Homemade Chicken Liver Pate - £6.95 onion gravy With the Mill’s Date Chutney and toasted Bloomer Kalkata Chicken Curry- £14.95 Pilaf rice, mango chutney, poppadum MAINS 28 Day Aged Sirloin Steak - £20.95 Hand cut chunky Chips, Confit Plum Tomato, Slow Braised Lamb Henry - £17.95 Portobello Mushroom, Brandy and Peppercorn Sauce Rosemary Roast Potatoes, Broccoli Florets with a Minted Lamb Jus Bowland Beer Battered Fish & Chips - £13.95 With Mushy Peas and Hand Cut Chips DESSERTS Bowland Blade of Beef Bourguignon - £15.95 Creamed Potatoes, Seasonal Vegetables, The Mills Sticky Toffee Pudding - £6.50 vanilla Ice Cream, Rich Toffee Sauce Lakeland Chicken, Cheese and Bacon Stack - £15.95 Rich Chocolate & Orange Pots - £6.50 Rustic fries, side salad and a plum glaze. With homemade shortbread biscuit Lancashire Hotpot - £14.95 Selection of Great Local Cheeses - £8.50 Pickled red cabbage, toasted bloomer bread Homemade Date Chutney, Grapes and Celery, Selection of Cheese Biscuits Steak and Kidney Pudding - £14.95 Creamy pilling potatoes, seasonal vegetables with a red wine jus White Chocolate Rice Pudding - £6.50 strawberry preserve Chickpea and Spinach Curry- (VE) £14.95 Pilaf rice, mango chutney, poppadum Apple and Blackberry Sponge Pudding - £6.50 Creamy custard .
[Show full text]
Steak and Kidney Pudding Recipe
ARCARE RESIDENT RECIPES Steak and kidney pudding "It's comforting, rich and perfect for a winter's day" - Robert Coombes This recipe is by Arcare Point Lonsdale resident, Robert Coombes. The recipe was made by his mother growing up and he continues to carry on the tradition. You will need: Filling 300 g lamb, kidneys, soaked in milk over night, Pastry washed, dried and quartered 300 ml full cream milk, for soaking lamb kidneys 1 kg self-raising flour, 600 g rump steak, trimmed and cut into 2 x 2 cm 10 g salt pieces 100 g lamb fat, melted 200 g finely diced onion 2 C (500 ml) water, to 15 g finely minced garlic consistency 5 sprigs fresh thyme, picked 3 sprigs rosemary, picked and finely chopped a small bunch of Italian parsley, finely chopped 50 g flour 5 g freshly ground black pepper 10 g fine Khoisan salt Method Pastry Sift the flour into a mixing bowl. Add the salt and melted lamb fat and mix well with your fingers. Gradually add the water a little at a time until the pastry forms a scone dough consistency. Remove from the mixing bowl, place on a marble surface and gently work the pastry by folding, taking care not to overwork the dough. Roll the dough out on a floured surface and shape into a large round 2 cm in thickness. Cut a quarter out of the round and reserve for the top of the pie. Grease an ovenproof ceramic bowl with butter. Place the remaining three-quarters of the rolled pastry into the bowl overlapping the dough to form a cone shape.
[Show full text]
04-21A April Issue
Great Britain & The Republic of Ireland Heritage, History, Traditions & Customs “The British Isles Historic Society Newsletter” 04-21 April Heritage Issue oral traditions, performing arts, social practices, rituals, festive events, foods and dining customs, knowledge and practices concerning nature and the universe or the knowledge and skills to produce traditional crafts.” Cultural Heritage can be distinguished in: Built When you have ancestors, in the Countries Environment (Buildings, Townscapes, Archaeological that make up the United Kingdom and the Republic remains). Natural Environment (Rural landscapes, of Ireland, how does it relate to our British Coasts and shorelines, Agricultural heritage) Columbia Heritage? Artefacts (Books & Documents, Objects, Pictures) Our Heritage: April 6th. 1.) something inherited at birth, such as National Tartan Day, personal characteristics, status, possessions, customs, manners, and traditions. The idea of a day to celebrate and promote interest 2.) a persons nationally inherited pride, in young Nova Scotians about honour, and courage. their deep Scottish roots came from a meeting of the 3.) anything that has been transmitted from Federation for Scottish Clans in the maritime the past or handed down by our ancestors by a province in 1986. It then became an officially country’s annual celebrations and traditions. recognized observance in the province. On October 4.) the physical evidence of the past, such as 21, 2010, the Minister of Canadian Heritage officially historical sites, buildings, and the un-spoilt natural declared April 6 as Tartan Day. It is celebrated on environment, considered collectively as the April 6 because it is the anniversary of the signing of inheritance of present-day society.
[Show full text]
9780230009387 NIO.Adv.DVD.TB.Indd
2 A favourite restarurant Teacher’s notes Summary This DVD programme is an illustration of an anecdote and could be used to support the topic of restaurants in Unit 2 of the Student’s Book in the following places: • before the anecdote on page 19 to enrich the students’ vocabulary and act as a model. • after the students have given their anecdote, as a model for comparison. Two people talk about their favourite restaurants. One talks about a traditional English restaurant, the other describes a trendy restaurant specialising in modern European cuisine. appearance and age). Ask the students to Language focus discuss in pairs which of the preferences they think each of the speakers will have. The Vocabulary: chill out, get merry, hen night, stack students will be able to check their predictions Words to describe restaurants as they watch; there is no need to check answers with the class at this stage. Background information Ronald prefers a formal atmosphere, traditional During the programme Ronald says that he English food, meat and red wine. particularly enjoys traditional roast Sunday Claire prefers an informal atmosphere, modern dinners. These usually include roast beef, roast European food, vegetables and white wine. potatoes, two other kinds of vegetable, gravy and Yorkshire pudding. Similar meals are served with roast pork, roast lamb or roast chicken. While you watch The word pudding has a number of meanings, some PART 1 (00:00:00–00:02:46) of which are mentioned in the programme. Yorkshire pudding is a mixture of milk, eggs and flour which is 3 Ask the students to read the questions.
[Show full text]
The Canned Meat Products Order, 1952
GOVERNMENT CIRCULAR No. 56/52. G.O. Reference No. F.C. 13/1/11. Supplies and Services The Canned Meat Products Order, 1952 HIS EXCELLENCY THE LIEUTENANT GOVERNOR has made the above-styled Order, a copy of which is appended, which replaces The Canned Meat and Canned Meat Products (Control and Maximum Prices) Order, 1950, as amended (a). The principal changes are: (1) The prices of most canned meat products are increased. (2) Canned rabbits and canned poultry are now freed from control. (3) From 14th September, 1952, the minimum meat content require- ments are extended to the majority of meat products. (4) From 14th September, 1952, price control is extended to include certain imported meat products, including pork in natural juice, jellied veal, jellied pork and continental or fancy sausages. The Order comes into force on the 16th March, 1952. Copies of the Order may be obtained from Government Office or may be seen at any Police Station on application to the Officer in Charge, at the Douglas Public Library, the Douglas Town Hall and the Offices of all the Town and Village Commissioners. By Order, J. N. PANES, Government Secretary. Government Office, Isle of Man. 15th March, 1952. (a) G.C. No. 100/50. G.C. No. 99/51. G.C. No. 120/51. Wt. P.5813.-120/4/52.—Printed (by Authority) by Brown & Sons Ltd., Douglas. ISLE OF MAN TO WIT By His Excellency Air Vice-Marshal SIR GEOFFREY RHODES BROMET, K.B.E., C.B., D.S.O., Lieutenant Governor of the said Isle, etc., etc., etc.
[Show full text]