Onions Herbs Pan at www.japanese-home-gardens.com

Put veal, onions herbs pan and herbs into pan with stock. Simmer gently until tender. Strain, keep the me hot. Make a sauce with the butter, flour and 1 pint stock, cook for 2 minutes.

Cut the meat into neat pieces and put into a sauce pan with the whole peeled carrots and onions herbs pan. Add the herbs—in summer use a rather generous amount of mint—chopped or in leaves—then cover with water. Add the seasoning and bay leaf, if wished, and simmer for about lj hours in the case of lamb or a good 2 hours for mutton.

Skin the tomatoes, slice thinly and put at the bottom of the dish, seasoning them lightly. Place the herrings on top, then the onions herbs pan, cut into wafer-thin slices, and the 1 oz. melted butter. Bake for approximately 15 minutes in a moderate oven, remove and place thin rings of lemon over the onions herbs pan. Return to the oven for 5-10 minutes until the fish and onions herbs pan are quite tender. Garnish with chopped parsley.