Breast of Veal a la Chipolata

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Dress and dish up a breast of veal as in the preceding number; glaze and garnish it with a ragout a la Chipolata, No. 123, and serve.

Note.—As Chipolata ragout is rather complicated and somewhat expensive, it is as well to remark that what is to be used, and what to be omitted, becomes purely a matter of convenience.

No. 410