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Rump Of Beef With Onions

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







Having extracted the bones, tie it compactly in a good shape, and stew

it in a pan that will allow for fire at the top. Put in a pint of white

wine, some good broth, a slice of veal, two of bacon, or ham, which is

better, a large bunch of kitchen herbs, pepper and salt. When the beef

is nearly half done, add a good quantity of onions. The beef being

thoroughly done, take it out and wipe off the grease; place it in the

dish in which it is to be served at table, put the onions round it, and

pour over it a good sauce, any that suits your taste.











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