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Neck Of Mutton To Boil

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







Lard a neck of mutton with lemon-peel, and then boil it in salt and

water, with sweet-herbs. While boiling, stew a pint of oysters in their

own liquor, half a pint of white wine, and the like quantity of broth;

put in two or three whole onions and some anchovies, grated nutmeg, and

a little thyme. Thicken the broth with the yolks of four eggs, and dish

it up with sippets. Lay the oysters under the meat, and garnish with

barberries and lemon.











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