- 1—1½ lbs. of meat (boiled or roasted beef)
- ¼ onion
- 1 tbsp. of butter
- A little pepper
- Salt
- 1 cup of bouillon or water
- 4 peeled, boiled potatoes
Preparation: The meat is chopped fine. The onions are cut fine and steeped in the butter, then the meat put in and cooked 5 minutes. Salt and pepper are added, the potatoes are also chopped fine and added and water or bouillon poured on. The whole is cooked for ¼ of an hour, then served.
No. 22—BEEF WITH ONIONS.
Quantity for 6 Persons.
- 1½ lbs. boiled beef
- 1 onion
- 2 tbsps. of butter or suet
- 2 tbsps. of flour
- 1 tbsp. of vinegar
- 1 pinch of pepper
- Salt
- ½ tsp. of meat extract
- ½ qt. of bouillon
Preparation: The onion is cut fine and simmered in the butter or suet until soft; then add flour, simmer until brown; pour on the bouillon, vinegar, salt, pepper and meat extract and let come to a boil.
The meat is cut in slices and put into the gravy and heated.
No. 23—BOILED BEEF SLICES FRIED WITH EGGS AND ONIONS.
Quantity for 6 Persons.
- 1½ lbs. boiled beef
- 1 onion
- 2 tbsps. of butter or good drippings
- 6 eggs
- Salt
- 1 pinch of pepper