DECCAN MEAT BURTAS

Categories: Meats, Sandwiches, Indian, Ethnic
Yield: 6 servings

1 lg Onion, boiled
1 lb Cooked meat or fish
1 ts Salt
1 ts Lemon juice
2 oz Butter
Cayenne pepper
Mace

Pound the onion well. Next pound the meat or fish (underdone beef is best), add as much pepper as will stand on a silver threepenny piece, the same of mace, the salt and a few drops of lemon juice. Melt the butter in a saucepan, add all the ingredients, and cook very slowly for about 1/4 hour. Serve on buttered toast or fried bread.

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