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Shoulder of Veal or Lamb, Stuffed
"Dutch Turkey. "—Take a shoulder of nice veal (and if you are buying it of the butcher have him) carefully remove the bones, cutting only at the ends, to leave the opening for the stuffing to be introduced, wash and wipe dry with a cloth by pressing it upon the meat. Grate 1 to 11/2 pts. of bread crumbs, season with salt and pepper, a tea-spoonful of sweet marjoram, sage, sweet basil, or parsley, as you have or prefer, made fine; after having been dried; and if onion is liked chop a medium sized one, and put it in a saucepan with as much butter, and stew 5 to 8 minutes, then pour over the crumbs, and mix thoroughly. Press this stuffing all through the
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