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BEEF, HASH (Norman method)

Put into a bowl a large cup of boiling stock or broth, a wine-glassful of red wine, a little salt and pepper or cayenne, and some lemon pickle ketchup. Fry about two dozen small silver onions in butter till they are of a pale brown colour; mix in two dessert-spoonfuls of flour, and stir till it has become a beautiful amber colour. Pour the contents of the bowl into the pan, and boil the whole until the onions are done; then put some small, well-cut slices of roast or boiled beef into a clean stewpan, and pour the gravy and onions over them. Allow it to stand till the meat has acquired the flavour of the gravy; then make it very hot, but do not allow it to boil. Serve quickly. Time, twenty minutes. Probable cost, exclusive of meat. 10d.