As much cold meat as possible
1/2 lb. cooking apples
3 med. onions, peeled and sliced very thin
3 tbsp. butter
12 big boiled potatoes
Pepper and salt
1 c. stock or bouillon made form meat cubes

Slice the meat. Peel and slice the apples. Fry them with the onions until golden brown. Arrange layers of sliced potatoes, meat, onions, and apples in a casserole. Season with salt and pepper. Take care that the last layer will be of potatoes, but do not put it on top yet. Pour the stock over the contents of the dish. Finish off the potatoes. Dot with butter. Put in oven until thoroughly hot and brown on top. Serve with spiced red cabbage or thick applesauce.