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Bantan

Lamb

Bantan
Ingredients:
1 pound fatty mutton, sliced thinly
1 teaspoon salt, divided in two amounts
1 large onion, sliced thinly
1 cup wheat flour
Preparation:
1. Boil the meat in four to six cups of water, skimming as needed. After half an hour, add half the salt and all the onion slices and cook for another twenty minutes. Do not remove the fat on the surface.
2. Mix the flour and the second half of the salt with half cup of cold water and add it to the soup, beating it for about five minutes until the liquid is creamy.
3. Serve this liquid with its melted fat to all who have a hangover. Encourage then to drink one or two cups as hot as they can tolerate it.

                                                                                                                                                       
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