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Bone-in mutton pieces boiled with cabbage in very little water. Juices thickened as gravy. Known from J.Salmon

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2lbs scragg end of mutton
salt and pepper
4lbs firm white cabbage
4 tablespoons plain flour
1 pint water

Cut the meat into through the bone into thin chops, each with the bone in place. Cut the cabbage into big pieces, removing the stalks. Layer the meat and cabbage in a pan, sprinkling flour and seasoning between each layer. Add water and boil for at least 1 hour.

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