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4
Medium
Published 1974
Trim away any fat or gristle and cut the meat into neat pieces. Roll in seasoned flour. Heat the dripping in a frying pan, add the meat and brown evenly on all sides. Lift the meat from the pan and place in a casserole dish. Peel and finely chop the onions. Peel and slice the carrots. Add these to the casserole.
Stir