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Sausages For Scotch Collops

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







Take beef suet and some veal, with a little winter savory, sage, thyme,

and some grated nutmeg, beaten cloves, mace, and a little salt and

pepper. Let these be well beaten together; then add two eggs beat, and

heat all together. Roll them up in grated bread, fry, and send them up.











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