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Spiced Meat, Liver, and Kidney Stew


Spiced Meat, Liver, and Kidney Stew
2 pounds lamb, cut into thick slices
2 ponds beef, but into thick slices
1 pound lamb kidney, veins removed, chopped coarsely
1 pound beef liver, chopped coarsely
2 large onions, chopped coarsely
2 potatoes, chopped coarsely
1/2 cup liquor
1 teaspoon salt
3 Tablespoons chopped walnuts
3 Tablespoons flour
2 Tablespoons of a different kind of flour, cornstarch works well
thick butchers twine
1. Lay lamb slices out slightly overlapping each other on a large piece of heavy duty aluminum foil, about eighteen inches square.
2. Put beef slices on top, also overlapping but do not have the overlaps on top of each other.
3. Mix kidney, liver, onions, potatoes, liquor, salt, walnuts, and flour and put this moist paste on the meat leaving a half inch edge with any. Sprinkle the cornstarch over this by placing it in a strainer and sprinkling it around being sure the all edges have some. Then roll and tie the meat with the twine so that it looks like a very fat sausage.
4. Put the tied up meat roll in a pan with one cup of water, and simmer it covered for two hours. After that, remove the meat from the liquid and let it rest for twenty minutes. Then remove and discard the twine, and slicing the meat and serve it.

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