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LAMB AND SPREW

(Introductory Remarks.) - (The Jewish Manual)







Take a fine neck or breast of lamb, put it in stewpan with as much
water as will cover it, add to it a bundle of sprew cut in pieces of
two inches in length, a small head of celery cut small, and one onion,
pepper, salt, and a sprig of parsley, let it simmer gently till the
meat and sprew are tender; a couple of lumps of sugar improves the
flavor; there should not be too much liquor, and all fat must be
removed; the sprew should surround the meat when served, and also be
thickly laid over it.











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