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Trouhindella

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







Chop fine two pounds of veal, fat and lean together; slice crumb of

bread into some warm milk: squeeze it out of the milk and put it to the

veal; season with pepper, salt, and nutmeg; make it up in three balls,

and fry it in butter half an hour. Put a quart of mutton or veal broth

into the pan, and let it stew three quarters of an hour, or till it is

reduced to a quarter of a pint of strong gravy.











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