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Sheep's Tongue Or Any Other With Oysters

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

Boil six tongues in salt and water till they are sufficiently tender to

peel. Slice them thin, and with a quart of large oysters put them in a

dish, with some whole spice and a little claret, and let them stew

together. Then put in some butter, and three yolks of eggs well beaten.

Shake them all well together, and put some sippets and lay your tongues

upon them.

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