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PAN ROAST BEEF

(Meats) - (The International Jewish Cook Book)







Take a piece of cross-rib or shoulder, about two and one-half to three
pounds, put in a small frying-pan with very little fat; have the pan
very hot, let the meat brown on all sides, turning it continually until
all sides are done, which will require thirty minutes altogether. Lift
the meat out of pan to a hot platter, brown some onions, serve these
with the meat.











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