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The Jewish Manual: SAVOURY EGGS

Skilled Chefs

The Jewish Manual: Vegetables and Sundries


Boil some eggs hard, put them into cold water, cut them into halves, take out the yolks, beat them up in a mortar with grated hung beef, fill the halves with this mixture, fry lightly, and serve with brown gravy.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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