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Ox-tail Ragout

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







Some good gravy must first be made, and the tail chopped through every

joint, and stewed a long time in it till quite tender, with an onion

stuck with cloves, a table-spoonful of port or Madeira wine, a

tea-spoonful of soy, and a little cayenne. Thicken the gravy with a

little flour.











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