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Neck Of Mutton To Fry

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







Take the best end of a neck of mutton, cut it into steaks, beat them

with a rolling-pin, strew some salt on them, and lay them in a

frying-pan: hold the pan over a slow fire that may not burn them: turn

them as they heat, and there will be gravy enough to fry them in, till

they are half done. Then put to them some good gravy; let them fry

together, till they are done; add a good bit of butter, shake it up, and

serve it hot with pickles.











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