2 tbspn beef dripping or cooking fat
2 small onions, minced (or chopped finely)
1.1/2 lbs mince
2 cups beef bouillon (stock cube)
1 tbspn uncooked oatmeal (rolled oats)
freshly ground pepper
Method: Heat the beef dripping in a heavy saucepan. Add the onions and cook stirring constantly until the onions are soft and golden. Add the meat and brown it, stirring constantly to prevent lumping. Stir in the beef bouillon, the oatmeal and salt and pepper to taste. Simmer, covered over low heat for about 30mins. Serve on toast or with mashed potatoes or boiled noodles.
Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.