Leftover soup meat stewed with apples

(Recipe #45, page 87)

Cut soup meat into thin slices, place the fatty pieces on the bottom of a small kettle with the rest on top, sprinkle some salt and cloves over it, and simmer covered for a short time. Meanwhile peel, core, and slice sour apples and put them on top of the meat; pour a few tablespoons of water in from the side, cook until the apples are done, and serve the meat without stirring.

Translated by David Green.


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