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Chine Of Pork To Stuff And Roast

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







Make your stuffing of parsley, sage, thyme, eggs, crumbs of bread, and

season it with salt, pepper, nutmeg, and shalot; stuff the chine thick,

and roast it gently. When about a quarter roasted, cut the skin in

slips, making your sauce with lemon-peel, apples, sugar, butter, and

mustard, just as you would for a roast leg.











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