After the Breast of Veal has been beaten well for the receipt (recipe), To boyl a Breast of Veal, one handful of sweet Herbs, Parslee and a little Sage, minced small are prepared.
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Posted by: hearttohearthcookery | August 6, 2015
Sweet Herbs, Parslee and Sage
Posted in culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
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