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BEEF, MINCED (a la Bourgeoise)

Brown a piece of butter, the size of a walnut, rolled in flour, in a stewpan. Cut some roast beef into small pieces, and put them, with a little parsley, basil, thyme, pepper, and nutmeg, into the brown butter. Shake the pan for some minutes over a slow fire, and add equal parts of wine and stock broth. Simmer until the meat is tender, and before sending to table add a table-spoonful of the best oil. Time to simmer, twenty minutes, or until tender. Two pounds of beef will be found sufficient for three or four persons.