Put a piece of butter the size of an egg in a stewpan (this is for about
two pounds), and set it on the fire; when melted, put in it four
middling-sized onions, cut in slices when nearly cooked, sprinkle on
them a pinch of flour, and stir till it takes a golden color; then add
half a glass of white wine, and as much of broth, also salt, pepper, and
a little grated nutmeg; boil until well cooked, and till the sauce is
reduced; then add the boiled beef, cut in slices, and leave it fifteen
minutes; dish it, pour on a few drops of vinegar, and serve.
_Hushed._--Proceed exactly as for _miroton_, except that the beef is cut
in strips or chopped, and that no wine is used.