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Saturday, April 18, 2015
BEEF RAGOUT
Beef Ragout.
Cut cold roast beef into large slices. Put it into a saucepan with 2
slices of onion,[Pg 6] salt and pepper. Pour over it ½ a pt. of boiling
water and add 3 tablespoonfuls of soup stock. Stew gently until cooked.
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