Читать книгу The New Galt Cook Book - Various - Страница 117

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Dress nicely and fill with a dressing made of bread crumbs, a little onion, sage, pepper and salt, and a small piece of butter; tie a piece of salt pork over it, put into a dripping pan with a little water in a quick oven; baste often; serve with currant jelly or cranberry sauce.