LAMB GALANTINE.—Lamb or veal cooked this way is delicious and quite economical; it slices beautifully and is most suitable for hot days. One boned shoulder of lamb, 1 lb. pork sausages, 1 hard-boiled egg ½ cup chopped ham, 1 or 2 gherkins, salt, pepper. Lay ...
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Kalgoorlie Miner (WA : 1895 - 1954), Fri 9 Nov 1945, Page 3
It's easy and takes two shakes of a lamb's tail!
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