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Stewed Steaks

(Plain Cookery Book For The Working Classes)







Fry the steaks brown over a very brisk fire, without allowing them to be

hardly half done, and place them in a saucepan with onions, carrots,

turnips, and celery, all cut in pieces about the size of a pigeon's egg;

season with thyme, pepper, and salt, and two ounces of flour; moisten

with a quart of water, and stir the stew on the fire till it boils, and

then set it by the side of the fire on the hob, to simmer very gently

for an hour and a-half. It will then be ready for dinner.











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