Rib-roast of beef
2 cloves of garlic
2 stalks of celery cut fine
1 bay leaf
Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar.
Put in the dripping-pan with onion, garlic, carrots, celery, bay-leaf and cloves and peppercorns.
Pour over 1 cup of stock. Let bake in a quick oven; allow fifteen minutes to the pound.
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