A Good English Stew from Modern Cookery for Private Families by Eliza Acton
On three pounds of tender rump of beef, freed from skin and fat, and cut down into about two-inch squares, pour rather more than a quart of cold broth or gravy. When it boils add salt if required, ...
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Ingredients
- vegetables
- veal
- vegetable
- water
- rice
- green peas
- mutton
- oxtails
- carrots
- celery
- parboiled new potatoes
- sweet herbs
- anchovies
- cayenne-vinegar
- mushrooms
- forcemeat
- white wine
- port wine
- mushroom-catsup
- walnut pickle
- rice-flour
- mushroom catsup
- lemon-juice
- soy
- gravy
- salt
- cayenne
- lemon
- beef
- squares
- broth
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