Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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|Serving Size: 1 Serving (646g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 482 (60%)|
|Amt Per Serving||% DV|
|Total Fat 53.6g||71 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 5g|
|Cholesterol 160.5mg||49 %|
|Sodium 2311.3mg||80 %|
|Potassium 1131mg||30 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 18.8g|
|Protein 55.9g||80 %|
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Calories per serving: 798
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