Westphalian Beef Stew

Put cut short ribs, onions, bay leaf, cloves and lemon peel in a 3-quart casserole or saucepan, and pour over them 3 or 4 cups cold water to cover.

Bring to a boil, cover, reduce heat and simmer slowly 1 to 1 1/2 hours, or until ribs are thoroughly done. Remove cover and with gravy simmering, gradually but steadily stir in breadcrumbs until thickened to desired consistency.

Season with capers, a dash of lemon juice, salt and plenty ofireshly ground black pepper. Serve with mashed potatoes.