The soup in the sauce made it alarmingly orange, and the fact that you don't brown the meat first meant that there was really quite a lot of fat floating around, but it was all cooked and quite tasty actually
Recipe Junkie and the Attack of the Custard Creams
Lucy from The KitchenMaid overcame her fear of frying and really went out guns blazing with this incredible dish of Egyptian FishBalls in Tomato Sauce taken from New Pleasures of the Jewish Table by Denise Phillips
