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Ox-tongue À La Bourgeoise Recipe

Braise three pounds of beef upon twenty little onions, ten mushrooms, and
two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one
and one-half hours with not too hot a fire. After that, place the beef on
an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the
vegetables and let it boil up. Cut some slices of the beef, and strain
the sauce over all.

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