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1
1036
Enquire within upon everything
·
Robert Kemp Philp
435
[WHEN
WE
THINK
WE
FAIL,
WE
ARE
OFTEN
NEAR
SUCCESS.]
1159.
Beef
à
la
Mode
and
Veal
Ditto.
Take
about
eleven
pounds
of
the
mouse
buttock,--or
clod
of
beef,--or
blade
bone,--or
the
sticking-piece,
or
the
like
weight
of
the
breast
of
veal;--cut
it
into
pieces
of
three
or
four
ounces
each;
put
in
three
or
four
ounces
of
beef
dripping,
and
mince
a
couple
of
large
onions,
and
lay
them
into
a
large
deep
stewpan.
As
soon
as
it
is
quite
hot,
flour
the
meat,
put
it
into
the
stewpan,
continue
stirring
with
a
wooden
spoon;
when
it
has
been
on
about
ten
minutes,
dredge
with
flour,
and
keep
doing
so
till
you
have
stirred
in
as
much
as
you
think
will
thicken
it;
then
add
by
degrees
about
a
gallon
of
boiling
water;
keep
stirring
it
together;
skim
it
when
it
boils,
and
then
put
in
one
drachm
of
ground
black
pepper,
two
of
allspice,
and
two
bay-leaves;
set
the
pan
by
the
side
of
the
fire,
or
at
a
distance
over
it,
and
let
it
stew
very
slowly
for
about
three
hours;
when
you
find
the
meat
sufficiently
tender,
put
it
into
a
tureen,
and
it
is
ready
for
table.
1160.
Ox-Cheek
Stewed.
Prepare
the
day
before
it
is
to
be
eaten;
clean
the
cheek
and
put
it
into
soft
water,
just
warm;
let
it
lie
for
three
or
four
hours,
then
put
it
into
cold
water,
to
soak
all
night;
next
day
wipe
it
clean,
put
it
into
a
stewpan,
and
just
cover
it
with
water;
skim
it
well
when
it
is
coming
to
a
boil,
then
add
two
whole
onions
with
two
or
three
cloves
stuck
into
each,
three
turnips
quartered,
a
couple
of
carrots
sliced,
two
bay-leaves,
and
twenty-four
corns
of
allspice,
a
head
of
celery,
and
a
bundle
of
sweet
herbs,
pepper,
and
salt;
lastly,
add
a
little
cayenne
and
garlic,
if
liked.
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