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Kidney Beans with Brown Sauce

I quart of kidney beans, I teaspoonful of salt, A slice of onion, I pound of soup meat, 2 tablespoonfuls of butter, 2 tablespoonfuls of flour.

Put the beans into a saucepan with the meat and cover with boiling water, boil gently thirty minutes, then add a teaspoonful of salt, and boil until tender. Put the butter into a frying pan, and when very brown add the flour, and brown again. Then add one pint of the water in which the beans were boiled, stirring continually until boiling and smooth, add the onion chopped fine, and a palatable seasoning of salt and pepper. Drain the beans, add them to the sauce, simmer ten minutes and serve.