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German Onion Beef

Put four or five pounds of the thin end of the flank of beef into a stewpan, with sufficient water to cover it, one dessert-spoonful of salt and a little muslin bag containing one dozen bruised cloves, two dozen peppercorns, one bay-leaf, and the thin rind of a large lemon. Simmer gently for forty minutes. Add eight large onions, cut into slices, and simmer again till they are tender. Remove the scum carefully as it rises. Take out the muslin bag, and thicken the gravy with one table-spoonful of flour, mixed with two of cold water. Serve the meat in the same dish, which should be made hot, together with the onions, etc. Time, an hour and a quarter. Probable cost, beef, 9d. per pound. Sufficient for six or eight persons.