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RACINES (en Menu Droit)

Cut some onions into slices, brown them in butter with a pinch of flour. When they are almost done enough, moisten with stock, and stew till quite tender. Have some carrots, parsnips, celery, and turnips ready boiled and cut in slices, and add them to the onions; season with salt, whole pepper, and a few drops of vinegar. Make all very hot, and just before serving mix a little mustard into the sauce.