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Breast Of Veal Ragout

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







Bone and cut out a large square piece of the breast of veal; cut the

rest into small pieces, and brown it in butter, stewing it in your

ragout for made dishes; thicken it with brown butter, and put the ragout

in the dish. Lay diced lemon, sweetbreads, sippets, and bacon, fried in

batter of eggs; then lay on the square piece. Garnish with sliced

oranges.











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