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

To Stew a Loin of Mutton

1 page in this part of The British Cookery Book.

To Stew a Loin of Mutton

404. Remove the bones from a loin of tender mutton; take off the skin, and remove the fat from the inside; brown it with butter in a…

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