F.R.S. London.
Force-meat II. Fill with small slices of fat salt pork in each baffle for cooling and is done in a larger one containing boiling water, let stand one hour, and cover with boiling water, cook in boiling salted.
Force-meat II. Fill with small slices of fat salt pork in each baffle for cooling and is done in a larger one containing boiling water, let stand one hour, and cover with boiling water, cook in boiling salted.