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The Cook and Housekeeper's Complete and Universal

Mary, fl. 1823-1849 Eaton

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Book Excerpt: 
. . .COLLARED VEAL. Bone the breast and beat it, rub it with egg, and strew over it a seasoning of pounded mace, nutmeg, pepper and salt, minced parsley, sweet marjoram, lemon peel, crumbs of bread, and an anchovy. Roll it up tight in a cloth, and boil it two hours and a half in salt and water. Hang it up, or press it: make a pickle for it of the liquor it was boiled in, and half the quantity of vinegar.

COLLEGE PUDDINGS. Grate the crumb of a two-penny loaf, shred eight ounces of suet, and mix with eight ounces of currants, one of citron mixed fine, one of orange, a handful of sugar, half a nutmeg, three eggs beaten, yolk and white separately. Mix and make into the size and shape of a goose-egg. Put half a pound of butter into a fryingpan; and when melted and quite hot, stew them gently in it over a stove; turn them two or three times, till they are of a fine light brown. Mix a glass of brandy with the batter, and serve with pudding sauce.

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