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English cookbook, 1860
Page 113
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hours till quite tender Clean off the fat and add to the gravy a large glass of port wine a large spoonful of Catsup some Salt and Cayenne pepper to your taste Send it up ornamented with pickles and Carrot
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hours till quite tender Clean off the fat and add to the gravy a large glass of port wine a large spoonful of Catsup some Salt and Cayenne pepper to your taste Send it up ornamented with pickles and Carrot
Szathmary Culinary Manuscripts and Cookbooks
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