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To Ragoo a Piece of Beef
Preparation info
- Difficulty
Easy
Appears in
Published 1747
Method
Take a large Piece of the Flank which has Fat at the Top cut square, or any Piece that is all Meat, and has Fat at the Top, but no Bones. The Rump does well. Cut all nicely off the Bone (which makes fine Soop) then take a large Stew-pan and with
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