1/2 a pound lean beef
1 pint of cold water
1 shalot or small onion
1/2 a teaspoonful of salt
1 tablespoonful of store sauce or mushroom ketchup
1 teaspoonful of arrowroot
Procure half a pound lean beef, pint of cold water, one shalot or small onion, half a teaspoonful of salt, a little pepper, one tablespoonful of store sauce or mushroom ketchup, a teaspoonful of arrowroot. Cut up the beef into small pieces, and put it, with the water, into a stewpan. Add the shalot and seasoning, and simmer gently for three hours, taking care that it does not boil fast. A short time before it is required, take the arrowroot, and having mixed it with a little cold water, pour it into the gravy, which keep stirring, adding the sauce, and just letting it boil. Strain off the gravy in a tureen, and serve very hot.
Submitted by Oct 3, 2009
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