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Nutmeg

Sweet marjoram, 1 Paprika teaspoonful teaspoonful Chop the meat fine, removing all gristle. Season, moisten with the stock, and press into a small bread-pan. Put into the oven for a few minutes.

When cold, slice.

By the long process of soup-making, flavor has been taken from the meat, but it still has food value. It should be highly seasoned to make it palatable.