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Hungarian Goulash

4 onions

12 small onions

2 pounds veal

1 cup carrot slices

Bacon fat

1 cup turnip slices

1½ pints brown stock

Salt

Pepper

Paprika

1 pint potato balls

Slice the onion and cut the raw veal in cubes. Cook together in a little bacon fat, until brown. Transfer to casserole, pour over it the brown stock and season with pepper and paprika. Add more fat to that in the frying-pan and brown in this the potato balls, small onions, and slices of carrot and turnip. Add the vegetables and salt to the casserole when the meat is partly cooked. Finish the cooking, adding more stock if necessary. This dish should cook two hours. If the broth is too thin when ready to serve, thicken slightly with browned flour rubbed smooth in water.