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Vegetables, Fried, Marinade Of

Slice two onions and a carrot, and put them, with a small bunch of savoury herbs, half a blade of mace, and a slice of butter, into a stewpan. Cover closely, and steam them, shaking the pan occasionally, till the onions turn yellow. Dredge a little flour upon them, and pour over them half a pint of stock and half that quantity of vinegar. Add salt and pepper if the stock is not already seasoned, strain the liquor, and it will be ready for use.