A Use For Cold Mutton Recipe

Put two onions to color in butter or in hot fat. Then add to them the
beef, which you have cut into pieces the size of a small cake. Let it
cook for a few minutes, then add pepper, salt, a carrot sliced, and
enough water to allow the meat to cook gently by the side of the fire,
allowing one and one-half hours for one and one-half pounds of meat. Ten
minutes before serving add to the sauce a little meat-juice or Liebig.
You may at the same time, if it is wished, cook potatoes with the meat
for about twenty minutes. Serve it all in a large dish, the meat in the
center and the potatoes round. The sauce is served separately, and
without being passed through the sieve.
[_L. Verhaeghe._]

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