Burnt-sugar salsify, cured lamb, black trumpets, watercress from Laurel: Modern American Flavors in Philadelphia (page 31) by Nicholas Elmi and Adam Erace

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lamb cures 11 days and dries 2 to 3 months.

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