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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take fresh tenderloin or any lean pieces of pork or beef, cut in slices for frying. Salt and pepper, roll in flour and fry brown. Lay carefully in an open jar, put weight on meat and cover with melted lard. When cold remove weight and put on more lard. The larger the bulk the better.

Sister Kate Howard, Cambridge City, Ind.

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