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Ribs And Sirloin Of Beef

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







When the ribs and sirloin are tender, they are commonly roasted, and

eaten with their own gravy. To make the sirloin still better, take out

the fillet: cut it into thin slices, and put it into a stewpan, with a

sauce made with capers, anchovies, mushrooms, a little garlic, truffles,

and morels, the whole shred fine, turned a few times over the fire, with

a little butter, and moistened with some good cullis. When the sauce is

skimmed and seasoned to your taste, put in the fillet with the gravy of

the meat, and heat and serve it over the ribs or sirloin.











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