The Belgian Cookbook

by Unknown

CARBONADE OF FLANDERS

Cut your beef into small neat pieces. Mince some onions finely, and for five or six people you would add two bay-leaves, two cloves, pepper, salt; simmer gently for three hours in water, and at the end of that time bind the sauce with cornflour. Some people like the sauce to be thickened instead with mustard.

[V. Verachtert.]

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