Roast a piece of lean beef before an open fire until it is half done, basting from time to time with butter. Now take the juice of twelve moderate-sized onions, add sufficient breadcrumb to absorb it, and one pound of fresh butter. Mix thoroughly into a smooth paste and season with pepper and salt. Now place the mixture in a stewpan and stir in sufficient strong stock to make a thick sauce. When this has simmered five minutes place in it the piece of beef cut into slices. Cover and simmer until thoroughly done.

The sauce should be strained, thickened with the yolks of three eggs, and poured over the slices of beef arranged in a pile on the dish.

Stewed Roast Beef. (Another Method.)

Cut some cold roast beef into small square dice and place them in a saucepan with two tablespoonfuls of butter. Stir constantly over the fire till the meat is lightly browned, then add half a cupful of stock, four tablespoonfuls of good tomato catsup, a sliced onion, a minced green chili, and a pinch of pepper. Mix well, cover closely, and simmer very gently for twenty minutes.

The stew should be served with a border of boiled rice.