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No 167 Carote al sughillo (Carrots)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Carrots, stock, butter, sausage, pepper.
Boil some young carrots in stock, slice them up, and put them in a
stewpan with a sausage cut up; cook for quarter of an hour on a
slow fire, then stir up the fire, and when the carrots and sausage
are a good colour add a good Espagnole sauce (No. 1), and serve.

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