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16 Mutton Custard

(April.) - (365 Luncheon Dishes)







Fill a buttered custard cup lightly with stale bread-crumbs (centre of

the loaf), and cooked mutton (chicken is more dainty), finely chopped.

Beat an egg, add 1/2 a cup of milk, and a few grains of salt; pour the

mixture over the bread and meat. Bake in a pan of hot water, or cook on

the top of the stove, until the egg is lightly set. Do not allow the

water about the egg to boil. Janet M. Hill, in "Boston Cooking School

Magazine."











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