After the beaten veal is strewed with herbs, the receipt (recipe) for To boyl a Breast of Veal directs to lay over it some slices of Bacon dipt in the yolks of eggs.
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Posted by: hearttohearthcookery | August 13, 2015
Bacon Dipt
Posted in Bacon, culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
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