Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Curry of Beef

1 cup boiled rice Curry sauce Make curry sauce according to directions given in the chapter on "Sauces," page 101, using meat stock instead of boiling water; add the beef, finely chopped; bring to a boil and serve in a border of hot boiled rice. :

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