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Venison Excellent Substitute For

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

Skin a loin of mutton; put to it a quarter of a pint of port wine, half

a pint of spring water, two spoonfuls of vinegar, an onion with three

cloves, a small bunch of thyme and parsley, a little pepper and salt, to

your taste. Stew them with the mutton very slowly for two hours and a

half; baste it with the liquor very often; skim off the fat, and send

the gravy in the dish with the mutton. Sauce--the same as for venison.

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