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Sheep's Pluck


A sheep's pluck, properly cooked, will furnish a meat dinner enough for twelve persons, at a very moderate cost. Cut the whole of the pluck, consisting of the heart, liver, lights, etc., into rather thick slices, and season them well with pepper, salt, allspice, thyme, and winter savory; grease the bottom of a baking-dish with two ounces of dripping, lay a bed of slices of onions upon this, and then place the slices of pluck, already seasoned, upon the onions; moisten with water enough to reach half-way up the meat, strew a thick coating of bread-raspings all over the top, and bake the savoury mess for an hour and a-half.


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A Plain Cookery Book for the Working Classes (1852).

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