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Chine Of Mutton To Roast

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

Let the chine hang downward, and raise the skin from the bone. Take

slices of lean gammon of bacon, and season it with chives, parsley, and

white pepper; spread them over the chine, and lay the bacon upon them.

Turn the skin over them, and tie it up; cover with paper, and roast.

When nearly done, dredge with crumbs of bread, and serve up, garnishing

with mutton cutlets.

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