Peel and cut into thin slices two large onions, put them in a stewpan or saucepan, with two ounces of salt butter, place it over a slow fire, keeping the onions stirred round with a wooden spoon until rather brown, but not burnt in the least, then add a teaspoonful of flour, which mix well in, and moisten with half a pint of water or broth if handy, season with three saltspoonfuls of salt, two of sugar, and one of pepper if water has been used, but if broth, diminish the quantity of salt, add a little coloring (No. 178), to improve its appearance ; put in the beef, which you have previously cut into small thin slices, as free from fat as possible, let it remain a few minutes upon the fire to simmer, and serve upon a hot dish. To vary the flavor, a tablespoonful of vinegar might be added, or half a glass of sherry. The above proportions are sufficient for one pound and a half of solid meat, and of course could be increased or diminished, if more or less meat.

383. Another Way

Prepare the meat precisely as in the last, and when done put it into a pie-dish, sprinkle bread-crumbs lightly over, enough to cover the meat, upon which lay a small piece of butter, put the dish in the oven for half an hour, or before the fire, with a screen behind it, turning the dish round occasionally. By grating the crust of bread you would obtain some brown bread-crumbs, which would do equally as well as bread rubbed through a sieve.

Should you have any cold from the first receipt, it may be served as here directed; but being cold, would require to be longer in the oven to become well hot through.

384. Another Way

If any left from a previous dinner, put it in a dish, placing the meat in the centre, rather higher, cover over with some delicate mashed potatoes, about two inches in thickness, to form a dome, rub some egg over with a paste-brush, and sprinkle crumbs of bread (either grated or otherwise) upon the top, and set in the oven until well browned, when serve.

385. A Quicker Way

Cook a few slices of lean bacon in a frying-pan, but not too much, lay some of them in the bottom of the pie-dish, over which lay slices of beef cut thin, which season with a little pepper, salt, chopped parsley, and chopped eschalots (if not objectionable), sprinkle over a little flour, proceeding thus until the dish is pretty full, when pour over half a gill of broth or water, to which you have added a little coloring, No. 178, (more seasoning would be required if water was used), set the dish in the oven (having previously covered the meat over with mashed potatoes) for about an hour. By adding half the above quantity of liquor, the meat might be covered with a thin suet crust and served as a pie, as also might any of the former receipts, in which also a bay-leaf, chopped parsley, or even chopped gherkins, might be served, being a great improvement.