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The meat had a great garlic tang, but unfortunately, the cut was far too fatty, resulting in me trying to chew through fat rather than enjoying the meat
To bulk up the skirt pleats just a bit, I put a strip of wool coating along the top edge if the skirt and folded over the excess fabric
While traditional recipes often use whole anchovy fillets, I prefer anchovy paste since its convenient and keeps well for future batches
Third layer is the soup mixture
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