Mexican Chile Con Carne Recipe

Instructions

1. Cut into dice sufficient cold lamb, beef, or veal to make 2 1/2 cups.
2. Season with a tablespoon of onion juice and a teaspoon of grated nutmeg and sweet marjoram, mixed.
3. Heat a large, heaping tablespoon of butter in a frying-pan, and when it bubbles stir in 1 1/2 tablespoons of flour.
4. Stir until smooth and thick; then pour in a cup of soup stock or good gravy, add a teaspoon of salt.
5. Put the meat with the seasonings into this sauce and add a small, sweet red pepper cut in rings.
6. Simmer together five or ten minutes and serve very hot on squares of hot buttered toast.