gravy left from the meat, 1 tablespoonful of strong ale, 1/2 a
teaspoonful of flour, salt and pepper to taste, a few slices of lean
roast beef.
_Mode_.--Put into a stewpan the butter with an onion chopped fine; add
the gravy, ale, and 1/2 a teaspoonful of flour to thicken; season with
pepper and salt, and stir these ingredients over the fire until the
onion is a rich brown. Cut, but do not chop the meat _very fine_, add it
to the gravy, stir till quite hot, and serve. Garnish with sippets of
toasted bread. Be careful in not allowing the gravy to boil after the
meat is added, as it would render it hard and tough.
_Time_.--About 1/2 hour. _Average cost_, exclusive of the meat, 3d.
_Seasonable_ at any time.
MIROTON OF BEEF.