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CARNATZLICH (ROUMANIAN)

(Meats) - (The International Jewish Cook Book)







One pound of tenderloin, chopped, add an egg, a little paprika, black
pepper, salt and four cloves of garlic (which have been scraped, and
let stand in a little salt for ten minutes, and then mashed so it looks
like dough). Form this meat mixture into short sausage-like rolls; boil
one-half hour and serve at once.
Serve this dish with Slaitta. (See Vegetables.)











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