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Meat Half-roasted Or Under-done

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

Cut small pieces, of the size of a half-crown, of half-roasted mutton,

and put them into a saucepan with half a pint of red wine, the same

quantity of gravy, one anchovy, a little shalot, whole pepper, and salt;

let them stew a little; then put in the meat with a few capers, and,

when thoroughly hot, thicken with butter rolled in flour.

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