Sukiyaki

Trim fat from meat, save big pieces to render out for drippings.

Using a very sharp knife, cut meat across grain in slices 1/8 to 1/16-inch thick.

(If slices are large, halve or quarter them to make them bite size pieces.)

Cut white onions into eighths.

Slice green onions lengthwise, then cut crosswise in 1 1/2 inch strips.

Slice the mushrooms lengthwise, stems too, in pieces 1/8 inch thick.

Wash spinach, remove stems and cut large leaves in half.

Mix together in a pitcher, soy, bouillon cube which has been dissolved in the 1/2 cup water, m.s.g., sugar and salt.