French Receipt for Hashed Bouilli

Ingredients

• 1 bit butter
• 1 tablespoon flour
• 1 small portion onion, finely chopped
• 1 dessertspoon parsley, minced
• pepper
• salt
• nutmeg
• 0.5 to 0.75 pint boiling water or bouillon
• beef
• 3 yolks eggs
• 1 tablespoon lemon-juice
• 1 tablespoon catsup
• 1 tablespoon pickled gherkins, minced or sliced

Instructions

1. Over a slow fire, shake together the butter and flour until they have simmered for a minute.
2. Stir in the finely chopped onion and minced parsley, cooking until the whole mixture is evenly browned.
3. Add pepper, salt, and nutmeg to season properly.
4. Pour in the boiling water or bouillon (half to three quarters of a pint).
5. Put in the beef cut into small but thick slices.
6. Let it stand by the fire and heat gradually.
7. When the sauce is near the point of boiling, thicken it with the yolks of three eggs mixed with a tablespoonful of lemon-juice.
8. For variation, omit the eggs and substitute a tablespoonful of catsup and another of pickled gherkins minced or sliced.