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KIMMEL MEAT

(Introductory Remarks.) - (The Jewish Manual)







Place a small piece of the rump of beef, or the under cut of a sirloin
in a deep pan with three pints of vinegar, two ounces of carraway
seeds tied in a muslin bag, salt, pepper, and spices, cover it down
tight, and bake thoroughly in a slow oven. This is a fine relish for
luncheons.











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