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Elena Molokhovets
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By Elena Molokhovets
Published 1992
Using thin, long pieces of ham, pork fat, and lamprey, lard a good 3–4 lb piece of veal leg with each ingredient in several places. (Use marinated lamprey as for zakuski.)* Put the veal in a stewpan with thinly sliced onions, leeks, celery root,
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