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Loin Of Veal Fricassee Of

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







Well roast a loin of veal, and let it stand till cold. Cut it into

slices; in a saucepan over the stove melt some butter, with a little

flour, shred parsley, and chives. Turn the stewpan a little for a minute

or so, and pepper and salt the veal. Put it again into the pan, and give

it three or four turns over the stove with a little broth, and boil it

a little: then put three or four yolks of eggs beaten up to a cream, and

some parsley shred, to thicken it, always keeping it stirred over the

fire till of sufficient thickness; then serve it up.











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