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The Cook's Decameron · Chapter 181No. 167. Carote al sughillo (Carrots)
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Ingredients: Carrots, stock, butter, sausage, pepper
Boil some young carrots in stock, slice them up, and put them in a stewpan with a sausage cut up; cook for quarter of an hour on a slow fire, then stir up the fire, and when the carrots and sausage are a good colour add a good Espagnole sauce (No. 1), and serve.