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Veal Cutlets Larded

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

Cut a neck of veal into bones; lard one side, and fry them off quick.

Thicken a piece of butter, of the size of a large nut, with a little

flour, and whole onion. Put in as much good gravy as will just cover

them, and a few mushrooms and forcemeat balls. Stove them tender; skim

off all grease; squeeze in half a lemon, and serve them up.

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