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Advertising : 297 wordsWhen you make soup, don't forget that all fresh bones from ribs of beef and other boned meats should be placed in a tin in the oven to brown up before they are used for stock. Not ...
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The World's News (Sydney, NSW : 1901 - 1955), Sat 14 May 1921, Page 27
It's easy and takes two shakes of a lamb's tail!
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