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Lamb To Ragout

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







Roast a quarter of lamb, and when almost done dredge it well with grated

bread, which must be put into the dish you serve it up in; take veal

cullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb in

it, and serve it up.











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