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Scottish Cooking Inky Pinky

1 1/2 - 2 lb cold roast beef - sliced
1 lb boiled carrots - sliced
1 lb onions
2 tsp vinegar
1 oz cornflour
1 pt brown stock or gravy

Cook the onions in the stock for 30 minutes. Add the carrots and meat and simmer for 10 minutes. Blend in the cornflour, boil up to thicken. Add vinegar, season and serve

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