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F. Marian McNeill
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Easy
By F. Marian McNeill
Published 2015
Meg Dods’s Recipe
A leg of mutton—the gigot of the French and Scottish kitchen—may be kept from two days to a week before boiling. The pipe, 2 as it is technically called, must be cut out, and the mustiness which gathers on the surface and in the folds and soft place