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January 30, 2009
“One calf’s head, mashed throughly; then boil four hours; take head out; cut meat off; strain the soup; add one pint of veal, chopped fine and fried in butter; a hard boiled egg, two boiled potatoes, both chopped fine; six tablespoonfuls of flour, browned in butter. Add butter balls, size of pea, made of one cup flour, tablespoonful of butter and little salt. Season soup with salt, pepper, sweet marjoram, all-spice and cloves to taste. Everything to boil in ten minutes.”
– Ladies’ Aid Society, Freemason Street Baptist Church, Norfolk, VA: Jamestown Cook Book. Norfolk, VA: Burke & Gregory, Printers, 1907
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