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Turbot To Dress Fen Gras Or In A Rich Fashion

(Fish.) - (The Lady's Own Cookery Book)

Put into a stewpan a small quantity of broth, several slices of veal,

and an equal quantity of ham, a little cayenne, and a bunch of

sweet-herbs. Let it stew over a very slow stove, and add a glass of

champagne. When this is completely done, serve it with any of the

sauces, named in the article Sauces, added to its own.

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