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Beef Saute, Lyonnaise

Cut all the meat from the roast beef left over from yesterday in half-inch-square pieces. Heat two tablespoons melted butter or lard in a black frying pan, add two finely sliced onions and lightly fry five minutes, then add the beef. Season with a light teaspoon salt and half teaspoon pepper. Cook ten minutes, tossing once in a while, then add half teaspoon freshly chopped parsley, sprinkle over a tablespoon flour. Stir well, then pour in two tablespoons vinegar and two gills broth. Mix well and cook ten minutes, mixing quite frequently meanwhile. Pour in a deep dish and serve.