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Veal Sausages

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







Take half a pound of the lean of a leg of veal; cut it in small pieces,

and beat it very fine in a stone mortar, picking out all the little

strings. Shred one pound and half of beef-suet very small; season it

with pepper, salt, cloves, and mace, but twice as much mace as cloves,

some sage, thyme, and sweet marjoram, according to your palate. Mix all

these well with the yolks of twelve eggs; roll them to your fancy, and

fry them in lard.











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