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Fifth Course
Roast saddle of venison or mutton, spring lamb, or fillet of beef; potatoes and one other vegetable.
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
Home › Suitable Combinations For Serving › Fifth Course
Roast saddle of venison or mutton, spring lamb, or fillet of beef; potatoes and one other vegetable.