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Saddle Of Mutton

(The Whole Art Of Carving.) - (The Most Valuable And Original Receipts)







Cut long thin slices from the tail to the end, viz.: from a to b,

beginning close to the back bone. If a large joint, the slice may be

divided. Cut some fat from the sides.

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Saddle Of Mutton And Kidneys

Raise the skin of the fore-chine of mutton, and draw it with lemon and

thyme; and with sausage-meat farce part of it. Take twelve kidneys,

farce, skewer, and afterwards broil them; and lay round horseradish

between, with the gravy under.









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