(Recipe #44, page 87)
Cut the meat with its fat into thick slices, dissolve the necessary amount of salt in water, sprinkle it over the meat, and turn the meat once, allowing the brine to soak in. Meanwhile heat butter or fat in a pan and cook plenty of minced onions in it until they begin to brown.
Place the meat on top of the onions and cook covered until the meat also begins to brown, turning once. Place the meat on a serving dish and quickly make a roux in the pan with a little flour. Stir in some bouillon or water to make a scant, creamy gravy, and pour it boiling over the meat.
Translated by David Green.