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Bombarded Veal

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







Take a piece of a long square of bacon; cut it in thin slices; do the

same with veal, and lay the slices on your bacon. Having made a piece of

good forcemeat, spread it thin on your veal, having previously seasoned

the latter with pepper and salt. Roll these up one by one; spit them on

a lark spit, quite even; wash them over with eggs and crumbs of bread;

then roast them, and serve up with a good ragout.











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