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Bisquet To Make

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Cut some slips of white paper; butter and place them at the bottom and

sides of the pan you make your bisquet in; then cut thin collops of

veal, or whatever meat you make it of; lay them on the paper, and cover

them with forcemeat. Put in anything else you like, carrots, &c.; close

the top with forcemeat and veal, and paper again; put it in the oven or

stove, and, when done, and you want to dish it, turn the pan upside down

from the dish; take the paper off, and pour good gravy on it.

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