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BEEF TENDERLOIN PASTRY ROLLS, Swedish
OK but not Swedish at all! - Reader Susanna
Trim meat and wipe with damp cloth. Roll finely out lardons in salt and insert in even rows over top surface of meat. Tie a string around meat to hold shape of roll. Rub with remaining salt and seer in deep pan on all sides in butter. Add stock, cover and braise for 17 to 20 minutes, basting several tines. Remove from pan, cut away string, chill thoroughly and cut in halves crosswise.
Contributed by Miss Alice M. Johnson, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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