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Beef, Miroton Of

Put three ounces of butter into a frying-pan, with three onions, thinly sliced, and a pound of cold roast beef, under-cooked, if possible, and cut into small slices. Turn the meat constantly, so that it will be evenly browned on both sides. When of a nice colour, put in about half a pint of good gravy, with salt and pepper to taste. Allow it to simmer a few minutes, but do not boil, or the meat will be shrunken and hard. Serve hot. This is a very nice and cheap dish. Probable cost, about 6d., without the beef.