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1. A slice of bread
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2. Peel and slice the onions, and fry till golden brown.
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3. Brown the meat in the fat, then add just enough water to cover the meat; season, put on the lid, and braise slowly for 1˝ hours.
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4. Add the bread to the gravy, then sieve (or "liquidise") and add a little French mustard, the tomato puree and a dash of cream.
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