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Cullis A La Reine Or Queen's Stock

(Sauces.) - (The Lady's Own Cookery Book)







Cut some veal into thin slices; beat them, and lay them in a stewpan,

with some slices of ham; cut a couple of onions small, and put them in;

cut to pieces half a dozen mushrooms and add them to the rest, with a

bunch of parsley; and set them on a very gentle stove fire to stew. When

they are quite done, and the liquor is rich and high tasted, take out

all the meat, and put in some grated bread; boil up once, stirring them

thoroughly.











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