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Breast Of Veal With Cabbage And Bacon

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







Cut the breast of veal in pieces, and parboil it; parboil also a cabbage

and a bit of streaked bacon, cut in slices, leaving the rind to it. Tie

each separately with packthread, and let them stew together with good

broth; no salt or pepper, on account of the bacon. When the whole is

done, take out the meat and cabbage, and put them into the terrine you

serve to table. Take the fat off the broth, put in a little cullis, and

reduce the sauce over the stove. When of a proper thickness pour it over

the meat, and serve up.











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