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Mironton of Beef

Peel and slice very finely three medium, sound, white onions and place them in a frying pan with one ounce melted butter and gently brown for five minutes, lightly stirring meanwhile. Thicken with two tablespoons flour, briskly stir for one minute, then shift the pan on the corner of the range. Slice the two pounds boiled beef left over from yesterday into pieces one-quarter of an inch in thickness and one and a half inches square and add to the onions; mix well with a wooden spoon. Season with a level tablespoon salt, half teaspoon white pepper, two saltspoons grated nutmeg, adding three-quarters of a gill good vinegar, half pint hot broth half gill tomato sauce and one gill demi-glace. Mix all well. Cover the pan, boil for five minutes, then place the pan in a hot oven for forty minutes. Remove from the oven; add half teaspoon chopped parsley and half teaspoon minced chive; mix a little, then pour into a hot dish and serve.