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Ah fish and chips, always a great evening meal!!

For 6 servings:

3 lbs of beef or horse meat

1 lb of beef liver

1 lb of bread

2 large onions

mustard

beer

thyme, bay leaf, pepper, salt

Dice meat not larger than 1/2 in and fry in real butter. When done put in large pot.

Chop onions fine and fry in leftover fat from meat. When done, put in pot with the meat, scrape frying pan out and add scrapings.

Slice bread and put on top of meat. Add 2-3 large tablespoons of mustard on top. Add bay leaf, thyme, salt and pepper.

Cover in beer (any beer), at least one inch over contents of pot.

Boil on low fire for at least 3 hours or till meat is tender. Stir often to prevent sticking to bottom. Keep beer level up. When done, keep boiling a while to thicken the sauce, do not add more beer.

Serve with french fries and homemade mayonaise.

Or serve with boiled potatoes (and bread).

Recipe originates from Flanders in Belgium where it is known as "Gentse Stoverij".