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January 30, 1998 - Image 71

Resource type:
Text
Publication:
The Detroit Jewish News, 1998-01-30

Disclaimer: Computer generated plain text may have errors. Read more about this.

Best selection of unique. and

She then worked for the Israeli
Army and the Beilinson hospital in
Petah Tikva before meeting and
marrying my father, while on a
course in London. Thereafter she
stayed in England, where she
worked in hospitals. Now retired,
she enjoys playing bridge, travel-
ling, is involved in WIZO, and is
still not crazy about cooking —
but she can cook a mean
omelette while under military bom-
bardment.

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1-1/2 pounds steak
6-8 oz. kidneys
2 Tbsp. flour
A few mushrooms
Stock or water
Short or flaky pastry
Salt and pepper
1 egg

/—'

Cut meat into 1-inch cubes. Cut
kidneys into small pieces. Add 1
tsp. salt and a good sprinkling of
pepper to the flour and coat
meat, then place in a casserole
with kidneys. Add a few sliced
mushrooms and cover with well-
seasoned boiling stock or water.
Put lid on and cook very gently in
a slow oven for 2 to 3 hours.
Leave until cold. Put meat into a
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meat to be raised in center. Fill
with stock in which it was
cooked. Cover with pastry, brush
over with beaten egg, and make
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steam to escape. Bake for about
40 minutes. If short crust is being
used, start at 450 degrees; for
flaky pastry begin at 475
degrees. As soon as pastry is set
and lightly browned - about 15
minutes - reduce to 400 degrees.
Heat remainder of gravy in which
meat was first cooked and serve
separately. Ei

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1/30
1998

71

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