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Shoulder Of Veal To Stew

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







Put it in an earthen pan, with a gill of water, two spoonfuls of

vinegar, salt, whole pepper, parsley and scallions, two cloves of

garlic, a bay leaf, two onions, two heads of celery, three cloves, and a

bit of butter. Cover the pan close, and close the edges with flour and

water. Stew it in an oven three hours; then skim and strain the sauce,

and serve it over the veal.











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