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Shoulder Or Leg Of Mutton With Oysters

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







Make six holes in either a shoulder or leg of mutton with a knife: roll

in eggs with your oysters, with crumbs and nutmeg, and stuff three or

four in every hole. If you roast, put a caul over it; if for boiling, a

napkin. Make some good oyster sauce, which lay under, and serve up hot.











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