GROUP B
Maximum Prices.
Fish (fried, steamed, baked, boiled, grilled, or smoked)-
s. d.
Flounder, butterfish, brill, blue cod, or sole
All other varieties
Fish cakes, fried
Fish pie, fish and oyster pie, or fish and tomato pie
Fish, curried
Tinned sardines, salmon, pilchard, or similar fish with
salad
Extra : Oyster sauce
Oysters (twelve or more)-
Fried : In the North Island
Elsewhere
Curried : In the North Island
Elsewhere
Stewed : In the North Island
Elsewhere
Uncooked (on shell or otherwise)-
In the North Island
Elsewhere
Note.-Where fewer than twelve oysters are served the
maximum price shall be reduced for every oyster less
than twelve by 1+d. (cooked) and ld. (uncooked).
Whitebait (with sauce or batter)
GROUP C
Grills (with customary garnishings)-
Steak (beef) rump, fillet, porterhouse
Steak (beef) any other cut
Steak (veal) any cut
Chops, mutton (two)
Chops, lamb (three)
Chops, pork (two)
Cutlets, French (two)
Cutlets, crumbed (two)
All other cutlets (two) grilled or prepared in any
manner whatsoever
Where less than the specified number of chops or
cutlets is provided, the above prices are to be reduced
by 9d. per chop or cutlet, as the case may be.
Pork fillets (two) grilled or served in any other manner
whatsoever
Mixed grills
GROUP D
Poultry-
Fried, braised, grilled, en casserole, or boiled with
customary garnishings (meat or otherwise)
Cold, with salad
Stewed, with or without curry, or served in any other
manner, not specifically mentioned. in this Group
GROUP E
Salads, when supplied as a meal (other than as a garnishing
or constituent of another dish-e.g., cold meat and
salad)-
Plain Salad : Comprising not less than three vegetables
and dressing
Egg Salad : Comprising not less than one egg, three vege-
tables, and dressing
Cheese Salad : Comprising grated or cubed cheese, not less
than three vegetables, and dressing
Mayonnaise : Comprising crayfish or other shell-fish together
with not less than three vegetables and dressing
Mayonnaise : Comprising tinned sardines, pilchards, salmon,
herring, or similar fish, together with not less than three
vegetables and dressing
Any other salad or mayonnaise, comprising (with such other
additions as may be appropriate) not less than three
vegetables and dressing
GROUP F
Egg Meals-
Egg one, poached, boiled, or fried
Eggs, two, poached, boiled, or fried
Eggs, one, poached, or scrambled on toast
Eggs, two, poached, or scrambled on toast
Eggs, curried (two)
Omelette, plain, savoury or sweet
GROUP G
Hot pie with bread and butter
Hot pie with bread and butter and potatoes or green peas,
or both potatoes and green peas
Hot pie with bread and butter and salad or any other
garnishing not specifically mentioned above
Boiled or Baked Vegetables-
When supplied separately as a meal and not as part
of a three-, two-, or one-course meal, and com-
prising not less than three vegetables with sauce
or gravy, or both sauce and gravy, and with or
without pie crust or curry and rice
Baked beans in tomato sauce on toast
Baked beans in tomato sauce on toast with potatoes, or
another vegetable, or both potatoes and another
vegetable
Spaghetti in tomato sauce on toast
Spaghetti in tomato sauce on toast with potatoes or another
vegetable, or both potatoes and another vegetable
GROUP H
Chops (fried) with customary garnishings-
Mutton (two)
Lamb (three)
Pork (two)
Chops, curried (with or without rice)
Chops, haricot
Sausages (two) (with customary garnishings)-
Fried, braised, grilled, or stewed with or without curry
and rice-
Beef (without tomato)
Beef (with tomato)
Pork (without tomato)
Pork (with tomato)
Steak, fried (with customary garnishings)-
Rump, fillet, or porterhouse
Any other cut
Stewed
Stewed with kidney
Steak, hamburger
Steak pie or steak pudding
Steak and tomato pie
Steak and kidney pie or steak and kidney pudding
Rabbit (with customary garnishings)-
Stewed or otherwise, with or without curry and rice
Pie (with customary garnishings)
Bacon or Ham (fried or grilled)-
Without eggs or tomatoes
With tomatoes
With one egg (poached, fried, or scrambled)
With two eggs (poached, fried, or scrambled)
With sausage (beef)
With sausage (pork)
With kidney
With fry
With liver
Cold Meat (with salad)-
Ham
Any other cold meat, stuffed, brawned, or otherwise
Tripe and onions
Sweetbreads or brains
Lamb or sheep fry
Sheep and lamb tongues
Ox tail (haricot or otherwise)
Ox cheek (haricot or otherwise)
Shepherd's pie
Veal or ham pie.
Irish stew
Stewed mutton, lamb, veal, or ham, with or without
curry and rice
Stewed lamb and green peas
Mince meat, stewed, with or without curry and rice
Mince meat on toast
Meat rissoles
Macaroni cheese
Mutton-birds (not less than & bird per serving). boiled,
baked, grilled, or prepared in any other manner
Any other meat dish (including casserole cookings) of
a nature reasonably parallel with any one of the
dishes specified in this Group
GROUP I
Milk (served separately or as an extra with any meal, 10 oz.)
This price to be increased or decreased proportion-
ately for quantities greater or less than 10 oz.
GROUP J
Authorized Additional Prices for Extras
Extras (with any meal)-
One egg (poached, boiled, fried, or scrambled)
Two eggs (poached, boiled, fried, or scrambled)
Three eggs (poached, boiled, fried, or scrambled)
Four eggs (poached, boiled, fried, or scrambled)
Bacon or ham
Biscuits and cheese
Onions (except when supplied as a vegetable with a
three-, two-, or one-course meal)
Tomatoes (except when supplied as a vegetable with a
a three-, two-, or one-course meal)
Any other vegetable or garnishing other than a vege-
table or garnishing customarily supplied
Sweets when supplied otherwise than as part of a three-
or two-course meal
Baked beans or spaghetti
Jam
Toast, per slice
Soup (except when supplied as part of a three- or two-course
meal
Dated at Wellington, this 10th day of November, 1947.
The Seal of the Price Tribunal was affixed hereto in the
presence of-
W. J. HUNTER (Judge), President.
H. L. WISE, Member.