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 Made with a high spice and marjoram, thyme, and parsley (Walsh 1859, etc)  Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Beef And Veal Sausages. 349. These are made with beef or veal in the same way as for pork, but there is generally a larger proportion of spice; the herbs added are marjoram, thyme, and parsley instead of sage.  |
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