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Flemish Carbonades

Take four pounds of beef--there is a cut near the neck that is suitable for this recipe. Cut the meat in small pieces (square) and fry them in a pan. In another pan put a piece of refined fat and fry in it five big onions that you have finely chopped. When these are well browned, add to them the meat, sprinkling in also pepper, salt, mixed herbs. Cover all with water, and let it cook for an hour with the lid on. After an hour's cooking, add half a glass of beer, a slice of crumb of bread with a light layer of mustard and three tablespoonfuls of best vinegar. Let it cook again for three quarters of an hour. If the sauce is not thick enough, add a little flour, taking care that it boils up again afterwards.