Hungarian Goulash

Slice a peeled onion and cook it until brown in three tablespoonfuls of

fat tried out of salt pork; take out the onion and turn in one and

one-half pound lean uncooked veal cut into inch cubes. Stir and cook the

meat until slightly browned, then, rejecting the fat, if there be any in

the pan, place the meat in a casserole; add about a pint of broth or

boiling water, a teaspoonful pepper, cover the dish and set to cook in

the oven. In the meantime add more fat to the pan; when hot, brown in it

a dozen balls cut from pared potatoes and a dozen small onions; when the

onions are well browned, add to the casserole, and after the meat has

been cooking an hour, add a teaspoonful salt and the potatoes, and if

desired two tablespoonfuls flour mixed to a thin paste with cold water.

Let cook in all about two hours. Serve from the casserole.