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



Thoroughly boil 3 pounds of meat. Lift the meat from the broth, of which there should be a pint or more. Slice an onion, brown in butter a golden tint, add to broth. Throw 5 medium-sized potatoes, sliced, in boiling water, when nearly done drain and set aside. Take a quart of flour, a teaspoonful of baking powder, lard size of unhulled walnut, and water. Make a dough and line small dripping pan. Take half the meat, cut in slices, place in pan with potatoes and bits of dough. Add the broth; see all is properly seasoned and cover with top crust. Bake an hour. Bits of cold meat may be used if you have the broth.

Sister Galen B. Royer, Elgin, Ill.


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