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In a message dated 3/28/02 9:14:11 AM,

writes:

<< As far as I know all stock and broth recipes involve removing the fat. I

expect the long, long cooking times break down the fat, making it rancid

and unhealthy. >>

Sally says that you can use the fat you remove from stock to make pemmican -

so I don't imagine she considers it rancid.

Namaste, Liz

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