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Collops White No 2

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

Cut the veal very thin; put it into a stewpan with a piece of butter and

one clove of shalot; toss it in a pan for a few minutes. Have ready to

put to it some cream, more or less according to the quantity of veal, a

piece of butter mixed with flour, the yolk of an egg, a little nutmeg,

and a tea-spoonful of lemon-pickle. Stir it over the fire till it is

thick enough, but do not let it boil. If you choose forcemeat balls,

have them ready boiled in water, and take out the shalot before you

dish up: ten minutes will do them.

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