BRETON BEEF
One pound of beef. Four or five potatoes. A breaklastcupful of stock. Two onions. Salt and pepper to season. Butter a casserole very well and put a layer of finely-sliced onion at the bottom. Then add a layer of raw potato, also sliced. Cut the beef into small steaks, season, and arrange on top of the two layers of vegetable. Cover with more onion and potato, pour over the stock or, failing this, some water, and put on the casserole lid. This will need cooking for about an hour and a-half. Serve very hot. This, you will find, is au excellent cold-weather dish. Your children will enjoy it when they come in hungry from school, and it will be equally popular with your husband for supper.
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Bibliographic details
Sun (Auckland), Volume III, Issue 915, 7 March 1930, Page 5
Word Count
128BRETON BEEF Sun (Auckland), Volume III, Issue 915, 7 March 1930, Page 5
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