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Beef Saute, a L'Anglaise

Pick off all the lean meat from the roast beef left over from Tuesday. Cut into one-inch squares, quarter of an inch thick.

Finely slice two white onions and lightly fry in a frying pan with a light tablespoon butter for eight minutes, then add the beef. Season with a teaspoon salt, a saltspoon grated nutmeg and half teaspoon white pepper. Toss well while cooking for five minutes; add one tablespoon flour, briskly stir; add two tablespoons vinegar, one tablespoon Worcestershire sauce, a gill tomato sauce and a gill demi-glace; thoroughly mix, add one teaspoon chopped parsley, gently mix again and slowly cook for twenty minutes. Dress on a hot dish and serve.