Cut up two pounds of beef - the coarser pieces will do - into inch lengths and saute in two tablespoonfuls of dripping in which a sliced onion has been already fried. Cover with cold water, then set at the side of the range and simmer until the meat can be broken up with a fork. Set away in a covered vessel for five or six hours, or all night. Take off the fat an hour before you wish to use the stew, add a teaspoonful, each, of summer savory and sweet marjoram, a little chopped onion and parsley, and bring to a steady boil. Stir in now, a tablespoonful of tomato catsup, and a generous tablespoonful of browned flour, a level teaspoon-ful of allspice, wet up with cold water, the juice of half a lemon, and half a teaspoonful of Worcestershire sauce. Boil up sharply, turn in a glass of brown sherry and you have an excellent and inexpensive breakfast or luncheon dish. Provided, always, that the recipe is followed faithfully and that you have yourself a just taste for flavoring.