This especial form of much-misnamed "relish" is neither digestible nor palatable as usually served upon the tea-table of tired housewives who "do their own work," and have no heart to study variety of fare. Plain bread-and-butter and cottage cheese, with a glass of milk or really good tea, would be better for stomach and soul.

If nothing else in the shape of an "appetizer " is at hand, put the sliced or chipped beef into a frying-pan, cover with boiling water in which has been mixed a tablespoonful of vinegar. Cover and leave on the table for ten minutes; put, then, over the fire and bring slowly to a boil, after which simmer for ten minutes longer. Drain and chop the beef, and stir into a white sauce enriched by a beaten egg, and seasoned with pepper and chopped parsley. Do not cook after the meat goes in.

Or—

You may return the minced beef to the fire, adding a table-spoonful of butter and a little pepper for each cupful, and when hot, "scramble" quickly with four or five beaten eggs, dishing while the eggs are still soft.