Publisher's Synopsis
Excerpt from Gulf City Cook Book
To about two pounds of fresh beef or shank-bone, put three quarts of water, and season with pepper and salt. When boiled and skimmed, add one quart of ripe tomatoes that have been skinned and quartered, a large onion cut up fine, and a little thyme. Boil until the tomatoes are all dissolved. It may be thickened with rice, ?our, or vermicelli.
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