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Recipe by: john-philippe
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Cut into dice three ounces of salt pork; divide six wild squabs into
pieces at the joints; remove the skin. Cut up four potatoes into small
squares, and prepare a dozen small dough balls.
Put into a deep baking dish the pork, potatoes, and squabs, and then the
balls of dough, season with salt, white pepper, a dash of mace or nutmeg;
add hot water enough theo cover the ingredients, cover with a "short"
pie-crust and bake in a moderate oven three-quarters of an hour. (Palmer
House, Chicago)
From the White House Cookbook (1929 ed.)
MMed by Dave Sacerdote 3/96
NYC Nutrilink: N0^00000
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English celebrity chef also known as The Naked Chef. BBC food television shows.
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