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Preparation info
    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Method

For this popular dish the meat must be cut into slices like thin steaks so it can be rolled up round a stuffing. To serve 6 you will need 875 g-1 kg (