A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Haricot of Veal

1 page in this part of The British Cookery Book.

Haricot of Veal

443. Take the best end of a small neck; cut the bones short, but leave it whole; put it into a stewpan, and just cover with brown gravy…

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