"lamb stock"

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Featured Books for "lamb stock"
The River Cottage Meat Book
The River Cottage Meat Book by Hugh Fearnley-Whittingstall
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Excerpt - on Page 245: " ... While von are lamb stock 11) Rivinf, g it the "half-hour sizzle," prepare the vegetables: peel and thinly slice the Salt and tt.' onions: peel ... "

Home Cooking: Shortcuts to Success
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Excerpt - on Page 84: " ... thyme sprigs 1 small head red cabbage, about 1114 lb, cored and thinly sliced 213 cup ruby port 3 cups lamb stock 4 teaspoons balsamic vinegar 2114 lb red-skinned potatoes 2 tablespoons butter, ... "

Norman Van Aken's Feast of Sunlight
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Excerpt - on Page 163: " ... some lamb stock to the bones and vegetables as the lamb roasts. This subtle, less intensely flavored leg of lamb calls for ... "

Eat London: All About Food
Eat London: All About Food by Terence Conran
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Excerpt - on Page 157: " ... finely grated talks parsley, finely shredded t ,Iohe artichokes, cooked '00 nil (7 fl oz) lamb stock (brown) Preheat the oven to 200°C (400°F) Gas lark 6. Place a little oil in to a large 'r inproof ... "

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