cold beef fried in batter, as a food dish

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Burdekin duck

1977: even the exotic-sounding Burdekin duck consists of nothing more than slices of cold beef fried in batter. — Richard Daunton-Fear and Penelope Vigar, Australian Colonial Cookery, Rigby, 1977, ISBN 0-7270-0187-6 (discussing 19th century cookery).

cold beef fried in batter, as a food dish
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