CARBONADES DONE WITH BEER
Cut the meat into slices that are thin rather than thick. Mince two big onions and fry them till brown; then fry the slices till they are colored on both sides. Pour on them first some beer, then a dash of vinegar, adding thyme, pepper, and salt, and throw in also a slice of crust of bread, which you have spread with mustard. Let this all simmer for three hours.
[Mme. Segur.]
WALLOON ENTRÉE
Make some toasted bread, either cut in rounds or in squares, and butter them. Cut some slices of salt beef, or, better still, ham, and put them on top; spread the meat with a good layer of grated cheese, and over that place another piece of buttered toast of corresponding shape. Melt some butter in a small saucepan and fry the rounds till they are golden-brown.
[Mme. E. Maes.]