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6
helpingsEasy
Published 1861
Cut the meat into pieces convenient for serving. Heat the dripping in a saucepan, fry the meat until lightly browned, then remove it. Fry the sliced onion for a few minutes, then drain off the surplus fat. Return the meat to the saucepan, cover with hot water and add seasoning. Cover with a lid and cook slowly until a pale brown colour. Meanwhile dice the vegetables for the garnish and add the