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Beef, Paysanne

Pick all the meat from the ribs of beef left over from yesterday, and cut in half-inch pieces and keep on a table. Cut two medium, white onions in half-inch pieces, place in a sauteuse with two tablespoons lard, and brown to a nice golden colour, lightly stirring meanwhile. Sprinkle over two tablespoons flour, stir well, moisten with a gill claret and three gills broth, and let boil for ten minutes. Add the beef, season with a light teaspoon salt, three saltspoons pepper, a teaspoon French mustard, a half teaspoon chopped chives and a tablespoon sherry, mix well and cook for thirty-five minutes, occasionally stirring meanwhile. Remove, dress the beef in a hot deep dish and serve.