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Hungarian Goulash

Slice a couple of onions and cook until brown in a little bacon fat. Remove the onion and put into the frying-pan a pound of raw veal, cut in inch cubes. When the meat has become a little browned remove it from the fat, transfer to casserole and pour over it three-fourths of a pint of brown sauce, seasoning with pepper and paprika. Add more fat to that in the frying-pan and brown in this potato balls, small onions, and slices of carrot and turnip. Add these vegetables