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Neck Of Veal Stewed With Celery

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







Take the best end of a neck, put it into a stewpan with beef broth,

salt, whole pepper, and two cloves, tied in a bit of muslin, an onion,

and a piece of lemon-peel. Add a little cream and flour mixed, some

celery ready boiled, and cut into lengths; and boil it up.











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