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Veal Steaks

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

Cut a neck of veal into steaks, and beat them on both sides: beat up an

egg, and with a feather wet your steaks on both sides. Add some parsley,

thyme, and a little marjoram, cut small, and seasoned with pepper and

salt. Sprinkle crumbs of bread on both sides of the steaks, and put them

up quite tight and close into paper which has been rubbed with butter.

They may be either broiled or baked in a pan.

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