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6
helpingsEasy
Published 1861
Trim and cut the meat into thin slices. Dice the bacon, slice the onions; melt the fat and fry them until light brown. Add the sliced meat and pour the mixed sauces over. Heat thoroughly without boiling for about ½ hr. If liked this dish can be prepared and served in a casserole and heated in the oven. Serve neatly garnished with croûtes and parsley.