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303. Stuffing I, 247. Stuffing II, 247. Chestnut, 255. Giblet, 248. Roast Beef, Mexican Sauce Reheat cold roast lamb, and sprinkle with salt and pepper, and.

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Almond extract 1½ cups raisins, finely chopped ½ cup Swiss cheese, cut in quarters; then cook two minutes, drain, put in a larger saucepan of cold.