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ROASTED FILLET OF BEEF

(Belgian) - (The Belgian Cook-book)







Take three pounds of the rump of beef, put it into a pretty deep pan upon
one onion, one sliced carrot, some thyme, and a bay-leaf, three table-
spoonfuls of dripping, salt, and pepper. Put it on the top of the fire,
and when it comes fully to the boil, put it to the side, and allow it to
simmer nicely for an hour and a half. Dress it on a dish and serve the
sauce separately.











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