SMOKED VEAL.





Take a fine fat thick breast of veal, bone it, lay it in pickle,
according to the receipt to salt meat, hang it for three or four weeks
in wood-smoke, and it will prove a very fine savoury relish, either
boiled and eaten cold, or fried as required.





SMOKED TONGUE SMOTHERED CHICKEN facebooktwittergoogle_plusredditpinterestlinkedinmail

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