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Fricassee of Beef

One and one-half pints of cold meat; one pint of water; three tablespoons of butter; one and one-half teaspoons of salt; one-third teaspoon of pepper; two tablespoons of flour; one teaspoon of onion juice. Have the meat cut in generous slices. Season it with one teaspoon of salt and half that much pepper. Put the butter in a frying-pan and set on the fire; when it becomes hot add the flour and stir until smooth and brown; then draw back to a cooler place and gradually add the water, stirring all the time. Put the pan back on the hot part of the stove and season the sauce with the remaining salt, pepper and the onion juice. Simmer for five minutes; then add the cold meat and cook gently for three minutes, if it be rare beef, mutton or game; but if the meat be veal or poultry, it may cook longer. Serve on a hot dish with a border of rice, mashed potatoes or toast.