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Swiss Whitebill Steak

6 Whitebill breasts
1/3 c Cooking fat
1 ts Salt
Flour
1 c Boiling water


Rub whitebill breasts with salt. Pound all flour possible into the meat. Sear in hot fat. Add water; cover, simmer slowly until meat is tender. If desired, 1 cup tomatoes may be substituted for the water, or 1/2 cup water may be used with the browned breast, and 1 cup sour cream added 30 minutes before cooking is completed


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