First soak them in warm water, and then blanch them; in whatever
manner they are to be dressed, this is essential; they may be prepared
in a variety of ways, the simplest is to roast them; for this they
have only to be covered with egg and bread crumbs, seasoned with salt
and pepper, and finished in a Dutch oven or cradle spit, frequently
basting with clarified veal suet; they may be served either dry with a
_puree_ of vegetables, or with a brown gravy.
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