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Veal Olives No 4

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







Lay over your forcemeat; first lard your collops, and lay a row of large

oysters; and then roll them up, and roast or bake them. Make a ragout

of oysters, sweetbreads fried, a few morels and mushrooms, and lay in

the bottom of your dish, and garnish with fried oysters and grated

bread.











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