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Mutton In Epigram

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

Roast a shoulder of mutton till it is three parts done, and let it cool;

raise the skin quite up to the knuckle, and cut off all to the knuckle.

Sauce the blade-bone; broil it, and hash the rest, putting in some

capers, with good gravy, pickled cucumbers, and shalots. Stir them well

up, and lay the blade-bone on the skin.

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