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| What You Need: |
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2 oz shredded coconut
˝ pint milk
1 quart stock (preferably chicken)
Pinch of ground mace
Salt and pepper
2 oz flour
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| How To Cook: |
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1. Simmer the coconut in the stock for 1 hour.
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2. Sieve, thicken with the flour, boil up and add the milk, seasonings and mace.
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3. Reheat and serve with fried bread.
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