Required: Two pounds of lean beef. Two pounds of tomatoes. Half a pint of cooked haricot beans. One onion.

A teacupful of small balls of cooked potato. Half a pint of stock. Salt and pepper. Two ounces of beef dripping.

Cut the meat into pieces, and melt the dripping in a stewpan. When it is hot, fry the meat in it until nicely browned on both sides, then lift it out on a plate.

Slice the onion and tomatoes, and cook them for a few minutes in the dripping, then add the stock and stir it over the fire until it boils. Season carefully with salt and pepper, then put in the pieces of steak and let all cook gently for about one hour.

Arrange the meat on a hot dish, and pour the tomato pulp over it. Place round a border of haricot beans, and garnish with the balls of potato. Cost, 3s.