Inky
Pinky
1
1/2 - 2 lb cold roast beef - sliced
1 lb boiled carrots - sliced
1 lb onions
2 tsp vinegar
1 oz cornflour
1 pt brown stock or gravy
Cook the onions in the stock for 30 minutes. Add the carrots and
meat and simmer for 10 minutes. Blend in the cornflour, boil up
to thicken. Add vinegar, season and serve.
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