Cut the meat into neat pieces about two inches square, then, having prepared the vegetables and cut them into rings or dice, melt the butter in a pan, add the vegetables, and stir them about in the fat for some ten minutes. Then add the meat, herbs, vinegar, stock, a small teaspoonful of salt, and a dust of pepper.
Serve the stew on a hot dish, the meat in the centre, with the vegetables in a ring round it, and the gravy poured over all.
Cost, 2s. 1d.