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Vegetables To Stew

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

Cut some onions, celery, turnips, and carrots, into small squares, like

dice, but not too small; stew them with a bunch of thyme in a little

broth and butter; fry them till they are of a fine brown colour; turn

them with a fork, till quite soft; if they are not done enough, put a

little flour from the dredging-box to brown them; skim the sauce well,

and pass it through a sieve; add a little cayenne pepper and salt; put

the vegetables in, and serve them up.

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