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KARJALAN UUNIPAISTI (Karelian Oven Roast), Finnish
Cut meat into bite-size pieces. Place in layers in Dutch oven or heavy iron kettle. Sprinkle salt and whole black peppers between layers. Add water; place in slow oven for 5 to 6 hours. Add water it necessary; skim off excess fat if desired. Meat should be served together with the liquid it has been cooked in.
Suggested combination Karelian Oven Roast, Rutabaga Casserole, Cucumber Salad, Potatoes and Lingonberry Preserves.
Contributed by Mrs. Osmo Pasanen, 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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