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Leg Of Mutton Or Beef To Hash

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







Cut small flat pieces of the meat, taking care to pare the skin and

sinews, but leaving as much fat as you can find in the inside of the

leg; season with a little salt and cayenne pepper and a little soup

jelly; put in two whole onions, two bunches of parsley, the same of

thyme, and a table-spoonful of mushroom-powder. Take two or three little

balls of flour and butter, of the size of a nut, to thicken the sauce;

beat it well together; let this simmer a little while; take off the

scum; put in the meat, and let it boil. Serve up hot, with fried bread

round it.











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