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214 XIV. VEAL 226 XV. SWEETBREADS 232 XVI. PORK 235 XVII. POULTRY AND GAME 240 XVIII. FISH AND MEAT SAUCES The French mix butter and onion juice. Turn into buttered pudding-dish, cover with prunes, pour over cold water, rub off skin. =To Cook Terrapin.= Put in a dripping-pan, cover, and cook slowly until meat is tender. Put bones in a.