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Mutton en Casserole

The following recipe was transcribed ver batim from 

The Oklahoma News

Oklahoma City, Oklahoma

November 13, 1915

Cut in small pieces 2-1/2 pounds of mutton from breast and neck. Season with salt, dredge with flour and put into casserole or deep baking pan. Peel and slice 1 large pepper into strips and 3 ripe tomatoes; put vegetables around the meat and add water enough to half cover the meat. Cover and let cook 2 hours in oven; add 1/2 cup blanched rice and 1 cup of water and cook another hour; serve in casserole. A fine dish for cold days.

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