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Fillet Of Veal To Farce Or Roast

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

Mince some beef suet very small, with some sweet marjoram, winter

savory, and thyme; season with salt, cloves, and mace, well beaten; put

in grated bread; mix them all together with the yolk of an egg; make

small holes in the veal, and stuff it very thick with these. Put it on

the spit and roast it well. Let the sauce consist of butter, gravy, and

juice of lemon, very thick. Dish the veal, and pour the sauce over it,

with slices of lemon laid round the dish.

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