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To French a Hind Saddle of Mutton
Preparation info
- Difficulty
Easy
Appears in
Published 1747
Method
It is the two Rumps. Cut off the Rump, and carefully lift up the Skin with a Knife, begin at the broad End, but be sure you don’t crack it nor take it quite off, then take some Slices of Ham or Bacon chopp’d fine, a few Truffles</
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Components
- To French a Hind Saddle of Mutton
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