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Calf's Head To Pickle

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

Take out the bones and clean the head carefully: wash it well with eggs,

seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put some

forcemeat on it, and roll it up. Boil it tender; take it up, lay it in

sturgeon-pickle for four days; and if you please you may cut it in

pieces as you would sturgeon.

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