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VEAL STEW POT, Czechoslovakian
Sauté the chopped onion in butter and add the meat, which has been cut into bite-size pieces. Let it stew until tender, add seasonings and sour cream. When it starts boiling again, add crayfish (note: lobster, crabmeat or chopped shrimps are excellent substitutes.) When it starts boiling again, add sherry. serve with rice and hot French bread.
Contributed by Miss Susan Midloch, 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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