Mode
1/2 cup carrot 1/2 cup onion 1/2 cup turnin Bay leaf Sprig of parsley Make eight or ten deep incisions in the meat and press into them lardoons of salt pork. Brown the meat in pork fat or drip-
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
1/2 cup carrot 1/2 cup onion 1/2 cup turnin Bay leaf Sprig of parsley Make eight or ten deep incisions in the meat and press into them lardoons of salt pork. Brown the meat in pork fat or drip-