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Breast Of Veal Glazed Brown

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

Take a breast of veal, cut in pieces, or whole if you prefer it. Stir a

bit of butter and a spoonful of flour over the fire, and, when it is of

a good colour, put in a pint of broth, and afterwards the veal. Stew it

over a slow fire, and season with pepper and salt, a bunch of parsley,

scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar.

When the meat is done and well glazed, skim the sauce well, and serve

it round it.

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