BEEP RAGOUT (Cold Meat Cookery)

Ingredients

• About 2 lbs. of cold roast beef
• 6 onions
• pepper
• salt, and mixed spices to taste
• 1/2 pint boiling water
• 3 tablespoonful gravy

Instructions

1. Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced.
2. Season well with pepper, salt, and mixed spices, and pour over about 1/2 pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose);
3. let the whole stew very gently for about 2 hours, and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy.