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ROLLED BEEF--POT-ROASTED

(Meats) - (The International Jewish Cook Book)







Take one pound and one-half of tenderloin, sprinkle it with parsley and
onion; season with pepper and salt; roll and tie it. Place it in a pan
with soup stock (or water if you have no stock), carrot and bay leaf
and pot roast for one and one-half hours. Serve with tomato or brown
sauce.











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