1. Trim the meat and cut into neat pieces .2. melt fat and saute
sliced onions . 3. Add bayleaf ,mace and parsley .4. Add meat and
cook slowly for 10 minutes stirring frequently .5. Add stock and simmer
on a gentle fire , till meat is tender .6. Blend the flour with a
little stock and add to fricassee . Bring to boiling point and season
. 7. Boil carrots separately . 8. Dish the meat in a pile and strain
the gravy over . Surroun with cooked carrots .9. Garnish with chopped
parsley.
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