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BEEF, HASH (a la Francaise)

Put two ounces of butter and a little flour into a stewpan; dissolve it, and throw in a little chopped onion and a dessert-spoonful of finely-minced parsley; brown, but do not burn the butter. When sufficiently brown, add three-quarters of a pint of good boiling broth, quite free from fat, and a little pepper, salt, and nutmeg. Put in slices of cold beef (two pounds), and allow it to heat gradually by the side of the fire. Thicken the sauce with a little more flour well mixed in a table-spoonful of water, or beat up three eggs mixed with a table-spoonful of lemon-juice; the thickening must be put in when the sauce is near the point of boiling. Time, fifteen minutes to stew. Sufficient for five or six persons.