Veal Gateau: Stew a knuckle of veal until tender, cut off the meat, and continue to stew the broken bones and gristle until a strong stock is formed. Mince the meat finely with a little ...
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Leader (Melbourne, Vic. : 1862 - 1918, 1935), Sat 13 Apr 1918, Page 46
It's easy and takes two shakes of a lamb's tail!
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