Cold roast beef or veal, Butter, 1 tablespoon, Stock, 1/2 pint, Flour, 1 teaspoon, Onion, 1, Salt and pepper.

Batter

Flour, 1 cup, Milk, 2/3 cup,

Egg, 1,

Baking-powder, 2 teaspoons,

Salt.

Cut the meat in pieces 1 inch thick and 2 inches wide and 3 inches long. Put a tablespoon of butter, or of beef-dripping in a frying-pan; shred the onion and brown 1 tablespoon of it in the hot fat. If there is gravy left from a previous meal add half a pint of it to the onion in the pan. Should no gravy be at hand, pour in half a pint of water, and thicken it with a teaspoon of flour rubbed smooth with cold water. Season with salt and pepper. When it boils put the meat in a baking-dish, pour the gravy over, and cover with batter.

To make the batter mix 1 cup of flour with % cup of milk; stir in 1 egg, beaten light, also pinch of salt, and 2 teaspoons baking-powder. Bake 20 minutes, or until the batter is light, and delicately browned.