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Pellegrino Artusi
534.
Arrosto Morto Lardellato
Larded Pot Roast
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Preparation info
Difficulty
Easy
Appears in
#60
Science in the Kitchen and the Art of Eating Well
By
Pellegrino Artusi
Published
1998
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Recipes
Contents
Method
Take a short, thick,
lean
and ripe cut of
veal
or
beef
from the leg or rump, weighing 1 kilogram or so (about 2 pounds); stud it with
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