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No 78 Manzo con sugo di Barbabietole (Fillet of Beef)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Beef, beetroot, salt.
Cut up three raw beetroots put them into an earthen ware pot and
cover them with water. Keep them in some warm place, and allow
them to ferment for five, six, or eight days according to the
season; the froth at the top of the water will indicate the
necessary fermentation. The take out the pieces of beetroot, skim
off all the froth, and into the fermented liquor put a good piece
of tender rump steak or fillet with some salt. Braize for four
hours and serve.

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