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Haunch Of Venison To Roast No 3

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







Have the haunch well and finely larded with bacon, and put paper round

it: roast and serve it up with sauce under it, made of good cullis or

broth, gravy of ham, capers, anchovies, salt, pepper, and vinegar.











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