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BROILED FOWL AND MUSHROOMS

(Introductory Remarks.) - (The Jewish Manual)







Truss a fine fowl as if for boiling, split it down the back, and broil
gently; when nearly done, put it in a stewpan with a good gravy, add
a pint of fresh button mushrooms, season to taste; a little mushroom
powder and lemon juice improve the flavour.











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