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Spanish Stew

Melt two tablespoonfuls of butter, slice two small onions, and mix with two cups of chopped meat, not fine. The meat may be all lamb or a mixture of lamb and beef. Brown all together in the butter. Add one teaspoonful of flour, four medium-sized tomatoes, one tablespoonful Chili sauce, one seeded red pepper, cut fine, one tablespoonful salt, and two cups of stock. Cover and let simmer until well blended and thickened. Serve on a platter and garnish with radishes and parsley.