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RECIPES FROM THE RETRO HOUSEWIFE
Tave Elbasani, Albanian
Cut the 4 lbs. of lamb meat into chunks and roast them, using, if possible, earthenware. 30 minutes before the meat is done, beat the 6 eggs like one would for an omelet. Stir the yogurt and slowly pour the beaten eggs into it. Add the salt to taste and pour the mixture over the roasted chunks, covering them almost completely. Leave in the oven until done and serve hot.
Contributed by Mrs. Isolda Gera, 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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