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No 93 Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)

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







Ingredients: Tendons of lamb, butter, parsley, onions, stock.
Fry the tendons of lamb in butter together with a teaspoonful of
chopped parsley and an onion. Serve with good gravy.











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