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Beef and Corn Pudding

Open I can of corn, turn out and let drain as dry as possible (the liquid may be used in soup).

From I pound of lean beef trim off fat and gristle and put through the food chopper. In a saucepan brown I tablespoonful of butter, with I teaspoonful of chopped onion, add 1 tablespoonful of flour and brown again. Stir in gradually I cupful of strong beef stock and when smooth season with 1/2 of a teaspoonful of salt and a dash of paprika. Put the meat and corn in alternate layers in a baking dish, pour over them the sauce, seasoning each layer. Sprinkle over the top 1½ inch layer of Gruyere cheese, cover and place in a moderate oven. Uncover in half an hour and bake for twenty minutes longer.

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