Venetian tofu satés/8 recipes

Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!

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From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

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This beef stew recipe is from the National Cattlemen's Beef Association. It cooks up in about half an hour and is surprisingly rich in flavor given its short cooking time.