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Beef Steak En Casserole

Melt three table-spoonfuls of butter, add six onions cut in slices and cook until light brown. Put the onions into the casserole, rinsing it out with a little hot water. Cut two pounds of beef, taken from the top of the round, into pieces for serving and brown them in a hot omelet-pan. Put them on top of the onions in the casserole, with a sprig of parsley, salt and pepper and enough hot water to cover the onions. Cover and cook slowly for two hours or until nearly tender. Skim off the fat, add one cup of sliced potatoes which have been parboiled, and more seasoning if needed. Serve from casserole. Probable cost, 2s. 6d.