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Veal To Collar

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







Bone and wash a breast of veal; steep it in three waters, and dry it

with a cloth; season it with savoury spice, some slices of bacon, and

shred sweet-herbs; roll them in a collar of cloth, and boil it in salt

and water, with whole spice; skim it clean and take it up, and when cold

put it in the pickle.











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