Preparation: The meat is chopped fine. The onions are cut fine and steeped in the butter, then the meat put in and cooked 5 minutes. Salt and pepper are added, the potatoes are also chopped fine and added and water or bouillon poured on. The whole is cooked for ¼ of an hour, then served. No. 22—BEEF WITH ONIONS. Quantity for 6 Persons. 1½ lbs. boiled beef 1 onion 2 tbsps. of butter or suet 2 tbsps. of flour 1 tbsp. of vinegar 1 pinch of pepper Salt ½ tsp. of meat extract ½ qt. of bouillon Preparation: The onion is cut fine and simmered in the butter or suet until soft; then add flour, simmer until brown; pour on the bouillon, vinegar, salt, pepper and meat extract and let come to a boil. The meat is cut in slices and put into the gravy and heated. No. 23—BOILED BEEF SLICES FRIED WITH EGGS AND ONIONS. Quantity for 6 Persons. 1½ lbs. boiled beef 1 onion 2 tbsps. of butter or good drippings 6 eggs Salt 1 pinch of pepper Preparation: Meat and onions are cut into inch thick slices. Sprinkle with salt and pepper and fry in the butter or lard until light brown. Put the meat and onions on a hot platter. Fry the eggs in butter, strew salt over and lay them on each slice of meat. Be careful to keep the yolk whole. Potato salad is good served with this meat. No. 24—BEEF SALAD. Quantity for 6 Persons. 1 lb. of boiled beef 2 yolks of eggs Vinegar to taste Salt 1 pinch of pepper 1½ tbsps. of oil ½ tsp. of grated onions 2 tsps. of capers ½ cup of cold bouillon 3 tbsps. of cream ½ tsp. of mustard Preparation: The meat is cut in cubes and mixed with the egg yolks and cream. Now vinegar, bouillon, mustard and all the other ingredients except the oil are mixed in well. After the salad has stood for 1 to 2 hours, covered up well, the oil is stirred in. The salad is served in mound-shape, garnished with hard-boiled eggs and pepper-pickles cut into nice slices. No. 25—CROQUETTES. Quantity for 6 Persons. 1 lb. boiled beef ½ lb. raw or boiled chopped pork ¼ onion, grated 2 rolls soaked in water Salt 1 pinch of pepper 1 tsp. of capers Juice of ½ lemon 2½ tbsps. of butter or lard 2–3 eggs Preparation: The meat is chopped fine or ground twice and mixed well with all the given spices and the soaked rolls. Make oblong dumplings of this mass, roll them in roll crumbs and fry to a light brown in the butter or lard. For gravy serve one of sardines or prepare one of the croquette drippings as follows: When the croquettes are done put ½ tablespoonful of flour into the drippings and let it stew a while, then add ½ cup of bouillon or water, ½ teaspoonful of meat extract and salt according to taste. Let it boil a while and pour the gravy over the croquettes. No. 26—MEAT PUDDING No. 2. Quantity for 6 Persons.