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STEAKS WITH CHESNUTS

(Introductory Remarks.) - (The Jewish Manual)







Take a fine thick steak, half fry it, then flour and place it in a
stewpan with a little good beef gravy, season with cayenne pepper and
salt, when it has simmered for about ten minutes, add a quarter of a
hundred good chesnuts, peeled and the inner skin scraped off, let them
stew with the steak till well done, this is a very nice dish, a little
Espagnole sauce heightens the flavor.











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