The Belgian Cook Book

Recipes carried out of occupied Belgium by refugees and set down in England in 1915 — waterzooi, hochepot, chicory, the endive and the beer soups — sold to feed the country they came from.

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Fricandeau of Veal

A fillet of veal, larded with fat bacon, of about three pounds. Braise it one and one-half hours on a moderate fire. Dish with its own gravy. This eats well with spinach, endive, sorrel or carrots.

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