3 1/2 lbs. cut up stewing beef
1 1/2 lbs. onions
2 garlic cloves
1/4 lb. suet or butter
2 tbsp. vinegar
2 cans beer or enough to cover beef
2 tbsp. mustard, prepared
1 tbsp. salt
1 tbsp. sugar
1/2 tsp. pepper
1/2 tsp. nutmeg

Melt some suet and brown beef in it. Take browned beef out of pan. Brown sliced onions in skillet (remember the amount of onions should be half the amount of beef by weight). Press 2 garlic cloves over onions. Sprinkle 2 tablespoons of flour over onions; mix well. Put everything in deep skillet (like Dutch oven) and cover with beer. Put in 2 tablespoons of vinegar and 2 tablespoons of mustard. Bring to boil. Add 1 tablespoon salt or more to taste, 1/2 tablespoon sugar, 1/2 teaspoon pepper, and 1/2 teaspoon nutmeg. Let simmer for at least 2 hours. Serve with mashed potatoes that have been mashed with milk, butter, 2 yolks of eggs, and sprinkle nutmeg over it - not too much.

Brussels Sprouts: After Brussels are cooked in salted water; drain. Melt suet, heat until very hot. Mix juice of 1/2 lemon in it with lots of black pepper. Mix Brussels in the hot suet.