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Pullets To Bone And Farce

(Poultry.) - (The Lady's Own Cookery Book)







Bone the pullets as whole as you possibly can, and fill the belly with

sweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the breast

with gross lard, pass them off in a pan, and either roast or stew them,

making a sauce with mushrooms and oysters, and lay them under.











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