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Onion and Meat Stew

Slice some onions and fry brown. Pound the meat, fry it over a hot fire until it browns a little, turning each piece as soon as it has been a few seconds in the pan, to keep in the juice. Put it into a saucepan, pour water into the fryingpan, and put this brown liquor, with the fried onions, to the beef.

Let it simmer slowly for an hour.

Other seasoning may be added, according to taste, or to vary the dish, such as tomatoes, fresh or in catsup, sage and summer savory, or a grated carrot. Young green onions, such as must be thinned out, are good cut up in it; pepper and salt, and a teaspoonful of curry powder are a great improve-