Boeuf À La Flamande Recipe

Take the raw beef, either rump-steak or fillet, and brown it in the pan
in some butter. Then add a little boiling water. Add then six or eight
chopped shallots, the hearts of two celeries chopped, a few small and
whole carrots, pepper, salt, two cloves. Before serving, bind the sauce
with a little flour and pour all over the meat.
[_V. Verachtert_.]

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