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Hashed Beef

Cold roast beef, preferably sirloin, should be used for this dish and should be sliced to half an inch in thickness. Place in a stewpan, cover with stock, adding one or two minced onions and a turnip to every pound of meat required. Let it heat slowly and simmer for three-quarters of an hour. Thicken with flour stirred in smoothly, adding some salt and pepper, and when done place on a dish and serve with some red currant jelly. A wineglassful of claret and a little sugar may be added to the gravy, if desired; garnish with sippets of toasted bread.