Cut or chop two pounds of fresh beef into ten or twelve pieces; put these into a saucepan, with one and a half teaspoonfuls of salt, one teaspoonful of sugar, half a teaspoonful of pepper, two middle-sized onions sliced, half a pint of water. Set on the fire for ten minutes until forming a thick gravy. Add a good teaspoonful of flour, stir on the fire a few minutes; add a quart and a half of water; let the whole simmer until the meat is tender. Beef will take from two hours and a half to three hours; mutton and pork, about two hours; veal, one hour and a quarter to one hour and a half; onions, sugar, and pepper, if not to be had, must be omitted; it will even then make a good dish; half a pound of sliced potatoes, or two ounces of preserved potatoes; either fresh or preserved vegetables may be added if they can be obtained, also a small dumpling.