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Beef Steaks To Stew

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Pepper and salt two fine rump steaks; lay them in a stewpan with a few

cloves, some mace, an onion, one anchovy, a bundle of sweet herbs, a

gill of white wine, and a little butter mixed with flour; cover them

close, stew them very gently till they are tender, and shake the pan

round often to keep them from sticking. Take them carefully out, flour

and fry them of a nice brown in fresh butter, and put them in a dish. In

the mean time strain off the gravy from the fat out of the frying-pan,

and put it in the sauce, with a dozen oysters blanched, and a little of

the oyster liquor; give it a boil up, pour it over the steaks, and

garnish with horseradish. You may fry them first and then stew them; put

them in a dish, and strain the sauce over them without any oysters, as a

common dish.











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