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Collops White No 3

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







Hack and cut your collops well; season with pepper and salt, and fry

them quick of a pale colour in a little bit of butter. Squeeze in a

lemon: put in half a pint of cream and the yolks of four eggs. Toss them

up quick, and serve them hot.











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