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CARROTS AU BEURRE

(Vegetables And Sundries.) - (The Jewish Manual)







Boil them enough to be perfectly tender, then cut them in quarters,
and again in lengths of three inches, drain them from the water, and
put to them a piece of butter, salt and pepper, and simmer them for a
few minutes without boiling; a large piece of butter must be used.
French beans are good dressed in the same way.











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