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Sauce Ravigotte A La Bourgeoise

(Sauces.) - (The Lady's Own Cookery Book)

Tie some parsley, sage, mint, thyme, and basil, in a bunch; put them

into a saucepan of boiling water, and let them boil about a minute;

take them out, squeeze the water from them, chop them very fine, and add

a clove of garlic and two large onions minced very fine. Put the whole

into a stewpan, with half a pint of broth, some pepper, and salt; boil

it up, and add a spoonful of vinegar.

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