Minced Beef from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put three quarters of a pint of brown sauce into a stewpan with one large eschalot finely minced; boil these together till the sauce has reduced to half the quantity, then mix with it three quarter...
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Cooking tools:
- Stewpan
Ingredients
- croûtons
- poached eggs
- lean beef
- fried potatoes
- parsley
- eschalot
- brown sauce
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