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Ingredients A fillet of beef (or the thin end of a sirloin)
Directions "Cook a fillet of beef (or the thin end of a sirloin), which
Notes This recipe was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi. |