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Knuckle Of Veal White

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

Boil a knuckle of veal in a little water kept close from the air, with

six onions and a little whole pepper, till tender. The sauce to be

poured over it, when dished in a little of its own liquor--two or three

anchovies, a little mace, half a pint of cream, and the yolk of an egg,

thickened with a little flour.

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