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Beef, Minced, Savoury

Mince very fine three or four small onions, with a little thyme, parsley, chives, and tarragon, and put them into a stewpan, with an ounce of butter, over a gentle fire, until partially cooked. Mix with them half a table-spoonful of flour, and let them become brown. Add pepper, salt, half a glass of white wine, and a glass of stock. When the onions and spices are quite ready, put them into the pan with a sufficient quantity of cold beef finely minced, and allow it to simmer at a gentle heat for half an hour. Before sending to table, mix with it a spoonful of mustard.