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Roasted Mutton With Stewed Cucumbers

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







Bone a neck and loin of mutton, leaving on only the top bones, about an

inch long; draw the one with parsley, and lard the other with bacon very

closely; and, after skewering, roast them. Fry and stew your cucumbers;

lay them under the mutton, and season them with salt, pepper, vinegar,

and minced shalot, and put the sauce under the mutton, garnishing with

pickled cucumbers and horseradish.











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