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Knuckle Of Veal Ragout

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

Cut the veal into slices half an inch thick; pepper, salt, and flour

them; fry them of a light brown; put the trimmings, with the bone

broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water

to cover them about an inch. Stew gently for two hours; strain it, and

thicken with flour and butter, a spoonful of ketchup, a glass of wine,

and the juice of half a lemon. Give it a boil, strain into a clean

saucepan, put in the meat, and make it hot.

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