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Ragout, Dutch

Cut in one-inch-square slices one and a half pounds tenderloin of beef, then cut two fresh veal kidneys in same size pieces. Season with a teaspoon salt and half teaspoon pepper and keep on a plate until required. Heat a tablespoon butter in frying pan, add one finely sliced onion, a finely sliced green pepper, and brown three minutes, then add the beef and kidneys and briskly cook for eight minutes, occasionally tossing meanwhile. Pour in two gills demi-glace one gill of tomato sauce two tablespoons sherry, a half teaspoon freshly chopped parsley, and toss well while cooking for five minutes. Finally slice two cold boiled potatoes and plunge in boiling fat for five minutes, drain on a cloth, add potatoes to the stew, mix well, cook for two minutes, pour in a deep dish and serve.