The Jewish Manual Practical Information In Jewish And Modern Cookery With
a Collection of Valuable Recipes & Hints Relat Von: Judith Cohen Montefiore
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This is the basis of all kinds of soup and sauces. Shin of beef or ox-cheek make excellent stock, although good gravy-beef is sometimes preferred; the bones should always be broken, and the meat cut up, as the juices are better extracted.
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