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Gravy Soup No 1

(Soups.) - (The Lady's Own Cookery Book)







Put two pounds of gravy beef, cut in small pieces, with pepper, salt,

some whole pepper, and a piece of butter, the size of a walnut, into a

stewpan. When drawn to a good gravy, pour in three quarts of boiling

water; add some mace, four heads of celery, one carrot, and three or

four onions. Let them stew gently about an hour and a half; then strain;

add an ounce and half of vermicelli, and let it stew about ten minutes

longer.











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