piece of four pounds. For a piece of four pounds, cook first of all four
large fried onions in fat. Put the beef in the hot fat when the onions
are colored, and saute it; that is, keep moving the meat about gently.
Take the meat out and place it on a dish. Add to the fat two dessert-
spoonsful of flour and let it cook gently for five minutes, adding a good
pint of water. Pass the sauce through a tammy, over the onions, and put
the meat back in it, and it ought to cover them. Then add a dessert-
spoonful of good vinegar and a strong bunch of herbs. Stew for an hour,
take off the fat and remove the bunch of herbs. Heat up again and serve.



CARETAKER'S BEEF

The real name of this dish is _Miroton de la Concierge_, and it is
currently held that only _concierges_ can do it to perfection. Put a
handful of minced onion to fry in butter; when it is nearly cooked, but
not quite, add a dessert-spoonful of flour, and stir it till all is well
colored. Pour on it a little gravy, or meat-juice of some kind, and let
it simmer for ten minutes after it begins to steam again. Then take your
beef, which must be cold, and cut in small slices; throw them in and let
it all cook for a quarter of an hour, only simmering, and constantly
stirring it, so that though it becomes considerably reduced it does not
stick to the pan.



BLANKENBERG BEEF

This is a winter dish; it is most sustaining, and once made, it can be