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<p><span background-color:="" font-size:="" font-weight:="" helvetica="" padding:="" style="box-sizing: inherit; color: rgb(119, 119, 119); font-family: "><a href="http://www.teelup.website/nfofgb/zlyaaaa10835fsi/Mpim4oaPWIFUXy7jQT-pvDkMhqjBYEuaXWXvSgSMBt4/EVPQeqOHZLWnOqBWNppEMwGf9KpGSZOejIJWRmO8LpV9YJOhB32t-wwMTeuzxW5vpIZhsADN6VxOckgrtzoaHsad0G_Xc2Z3zAuTBIAVRnFvc6mMglaLyka9yJXouoVhXuI7SpQQ_Ai5WXCvgpM7Cg" rel="nofollow" style="box-sizing: inherit; text-decoration-line: none; color: rgb(255, 255, 255);" target="_blank">SATURDAY MORNING</a></span><span font-size:="" helvetica="" style="color: rgb(119, 119, 119); font-family: "> Mark Cuban, Kevin, and Lori </span><br font-size:="" helvetica="" style="box-sizing: inherit; color: rgb(119, 119, 119); font-family: " />
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<p color:="" font-size:="" helvetica="" style="box-sizing: inherit; font-family: "><small style="box-sizing: inherit;">egg, strew them over with grated bread and nutmeg, sweet herbs and parsley, and lemon peel minced fine, and fry them with butter. When the meat is done, lay it on a dish before the fire. Put a little water into the pan, stir it round and let it boil; add a little butter rolled in flour, and a little lemon juice, and pour it over the cutlets. Or fry them without the bread and herbs, boil a little flour and water in the pan with a sprig of thyme, and pour it on the cutlets, but take out the thyme before the dish is sent to table.</small> <small style="box-sizing: inherit;">some chopped parsley, and a little lemon peel shred fine. Keep it stirring one way till it is smooth, and of a good thickness: squeeze in a little juice of orange, and dish it up. Garnish with orange and barberries. VEAL BROTH. To make a very nourishing veal broth, take off the knuckle of a leg
or shoulder of veal, with very little meat to it, and put it into a stewpot, with three quarts ofsome chopped parsley, and a little lemon peel shred fine. Keep it stirring one way till it is smooth, and of a good thickness: squeeze in a little juice of orange, and dish it up. Garnish with orange and barberries. VEAL BROTH. To make a very nourishing veal broth, take off the knuckle of a leg or shoulder of veal, with very little meat to it, and put it into a stewpot, with three quarts of water. Add an old fowl, four shank-bones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, and a large slice of bread. Cover it close, boil it up once, and skim it carefully. Simmer it four hours water. Add an old fowl, four shank-bones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, and a large slice of bread. Cover it close, boil it up once, and skim it carefully. Simmer it four hours</small> <small style=
"box-sizing: inherit;">for it. VEAL CAKE. Boil six or eight eggs hard; cut the yolks in two, and lay some of the pieces in the bottom of the pot. Shake in a little chopped parsley, some slices of veal and ham, and then eggs again; shaking in after each, some chopped parsley, with pepper and salt, till the pot is full. Then put in water enough to cover it, and lay on it about an ounce of butter: tie it over with a double paper, and bake it about an hour. Then press it close together with a spoon, and let it stand till cold. The cake</small></p>
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