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Braise sheep chipped cooked entrails of sheep or oxen

From;  Author:Stand originally
Wait for ovine head, hoof and heart, abdomen, bowel, liver splanchnic and abluent thoroughly cook, cut grow paragraph mingle even, after joining the spice such as caraway, chili to cook, fill dish in, famished look is ruddy and sleek, taste soup piquancy is thick, can weighs a special skill.

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