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lhe subdivision of quarter- and half-acre lots came in the late 1950s before Rappahannock County had enacted any zoning or subdivision regulations. The development, substandard by today's criteria, was simply recorded; there was no oversight by any agent of the county.
Mr. McCarthy noted that some see the water system .us local government’s responsibility “But theie was nothing for the county to enforce to begin with Nothing on the plat says the water system was approved. Apparently, the only indication that a public water system was to be installed appears on the original deeds.”
Should Rappahannock Lakes land owners seek to build residences on the remaining 20-odd unimproved lots, "1 don’t think the supervisors want to see private well permits issued, purely from a public health standpoint,” the county administrator said. With such small lots, there would be difficulty meeting health regulations, which call for a minimum distance of 100 feet between a septic field and Class III drinking
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Salt to taste
Meat:
2 1/2 pounds round steak, 1 3/4 inches thick
Stuffing: Place croutons, mushrooms including juice, wine, Italian seasoning, ground cloves, and pecans in bowl ami mix. Saute onions and garnc in butter until clear. Add to mixture. Cover on high for 4 minutes
Sauce: Mix 1 teaspoon instant beef bouillon and water. Bring to boil and set aside. Melt butter and slow ly add flour to make a ioux. Add bouillon slowly, stirring constantly. Add Italian seasoning, wine and green peppercorns Stir and mash a few peppercorns with a fork. Cook slowly over low heat until a creamy consistency is reached. Add salt to taste.
Meat: Slit round steak in the middle to form pocket for stuffing. Place stuffing mixture in steak. Place steak on top shelf in pre-heated oven mid broil at 500 degrees for 3 minutes on each side for rare. Slice steak in 1 1/2 inch slices and cover with sauce. Makes: 4 servings
Beef Curry Delight
67.5%