Mironton of Beef

Remains of beef from a previous day's dinner are also appropriate for the economical preparation of this most excellent though unpretending dish. Cut six onions in thin slices, and fry them in a stewpan with two ounces of butter, over a slow fire until browned; then add a tablespoonful of flour, moisten with nearly a pint of good gravy, or water and catsup, season with pepper and salt, stir over the fire to boil for ten minutes, and then pour this over the slices of beef already dished up on a dish that will bear the heat of the oven without breaking; strew some raspings of bread over the surface, bake for a quarter of an hour, and serve while hot.

A spoonful of Crosse and Blackwell's Oude sauce would be an improvement in the composition of this appetising entree.