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Rissoles, Cold Mutton, Chicken, Turkey, Veal, Etc

Prepare the mince, and proceed as in the last recipe, substituting mutton, veal, or poultry, for the beef. With veal and poultry, the weight of a fourth part of the meat in lean ham, tongue, or bacon, may be added to the mince, and the flavouring may be varied to suit the palate.