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STEWED MILT

(EntrÉes) - (The International Jewish Cook Book)







Clean the milt thoroughly and boil with your soup meat. Set to boil with
cold water and let it boil about two hours. Then take it out and cut
into finger lengths and prepare the following sauce: Heat one tablespoon
of drippings in a spider. When hot cut up a clove of garlic very fine
and brown slightly in the fat. Add a tablespoon of flour, stirring
briskly, pepper and salt to taste and thin with soup stock, then the
pieces of milt and let it simmer slowly. If the sauce is too thick add
more water or soup stock. Some add a few caraway seeds instead of the
garlic, which is a matter of taste.











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