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Goulash, Hongroise

Cut two pounds of the rump part of beef into one-inch squares. Heat two tablespoons melted lard in a saucepan, add the beef; season with a teaspoon salt and two saltspoons paprika; stir well with a wooden spoon. Finely slice one small carrot and two small, sound onions; when the meat is a light brown add the vegetables, stir well and cook for two minutes. Add one tablespoon flour, stir well again, then add two gills hot water, one gill claret, one gill tomato sauce. Tie in a small piece of clean cloth twelve allspice, one bay leaf, two cloves and one saltspoon thyme and place in the pan. Peel two medium, raw potatoes, cut them into three-quarters of an inch squares and also add to the pan. Cover the pan and let slowly cook for thirty minutes. Add now one tablespoon finely chopped parsley and one bean very finely chopped garlic. Cover the pan and cook again for twenty minutes. Remove the cloth with the ingredients. Pour the goulash into a hot dish and serve.