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Updated: May 15, 2025
Garnish your dish with lemon and pickles. A Herico of a BREAST of VEAL, French Way. Take a breast of veal, half roast it, then put it into a stew-pan, with three pints of brown gravy; season your veal with nutmeg, pepper and salt; when your veal is stew'd enough, you may put in a pint of green peas boil'd.
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