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Veal Olives No 1

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







are done the same way as the beef olives, only cut off a fillet of veal,

fried of a fine brown. The same sauce is used as for beef, and, if you

like, small bits of curled bacon may be laid in the dish. Garnish with

lemon and parsley.











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