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Gravy Soup No 2

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







Take two ox melts, cut them in pieces, season them with pepper and salt,

and dredge them with flour. Shred two large onions, fry them of a nice

brown colour, put them at the bottom of the saucepan with a piece of

butter. Take one ox rump, stew it with carrots and celery and twelve

allspice. Then put all together and strain well. This quantity will make

three quarts. You may send the ox rump to table in the soup, if

approved. Two carrots and two heads of celery will be sufficient.











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