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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. lamb's liver (cleaned, cut into 2inch wide strips)
- 1/2 lb. carrots (young, peeled and trimmed)
- 1 handful pattypan squash
- 4 oz. unsalted butter
- 1 pt. vegetable stock
- 5 salt (cured anchovies)
- 1/2 sprig rosemary
- 2 Tbsp. lemon juice
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