Melt approx. half the butter in a heavy pan and lightly fry the onion until golden. Add the meat, turn up the heat and fry quickly. In a separate pan, fry the chopped potatoes in the remaining butter until golden.

Add finely chopped bay leaves, season with salt and pepper, toss or stir well, moisten with a little gravy and serve immediately on pre-heated plates. Garnish with a sprinkling of chopped parsley. Salad makes an excellent side dish.