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Cookery

Madame E. Pernet.

Take your bones, and stew them in a little water with an onion, some salt and pepper, and, if you like, a little savoury herbs; when the goodness is all out of the bones, and it tastes nice, thicken the gravy with a teaspoonful of corn starch, and if it is not very strong put in a bit of butter, then place your stew pan on the hot hearth, and put in your slices of meat. Warm but not boil. Serve with toasted bread.