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Updated: June 14, 2025
As I was a-sayin', the chap wot I gets shrubs of, reels off 'is Latin like chollops of mud off a garden scraper; but 'e don't understand it while 'e sez it. Jes' for show, bless ye! It all goes down wi' Sir Morton Pippitt, though, for 'e sez, sez 'e: 'MY cabbages are the prize vegetable, grown by Mr. Smogorton of Worcester, F.R.H. 'E's got it in 'is Catlog! Hor! hor! hor!
Take a leg of mutton, loose the skin from the meat, be careful you do not cut the skin as you loosen it; then cut the meat from the bone, and let the bone and skin hang together, chop the meat small, with a little beef-suet, as you would do sausages; season it with nutmeg, pepper and salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay it upon an earthen dish; lay upon the meat a little flour and butter, and a little water in the dish; it will take an hour and a half baking; when you dish it up lay about it either mutton or veal chollops, with brown gravy sauce.
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