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Newmarket John

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







Cut the lean part of a leg of mutton in little thin collops; beat them;

butter a stewpan, and lay the collops all over. Have ready pepper, salt,

shalot or garlic, and strew upon them. Set them over a very slow fire.

As the gravy draws, turn over the collops, and dredge in a very little

flour; have ready some good hot gravy. Shake it up all together, and

serve with pickles.











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