yolk of one 1 hard boiled egg
1 teaspoonful grated tongue
or chopped ham
saltspoonful minced boiled parsley
seasoned with cayenne and nutmeg.
Bind into balls with yolk of egg
& poach for 2 min. in milk
put hot into the tureen
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.