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Mesopotamia Stew

(Savory Dishes From Other Countri) - (The Khaki Kook Book)







Equal parts of meat and string beans. Fry together with or without an

onion. When quite brown but not hard, season well in any way liked. In

Mesopotamia, of course it is made very hot. Cover with water and cook

slowly until beans are soft and meat is tender. Less meat may be used.

Beans and meat should both be cut up fine for this stew.











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