Lay in a pie dish a few thin slices of onion; then a layer of cold cooked beef cut very thin. Dredge with a little flour, pepper, and salt; fill the dish with these articles in alternate layers, and add any cold gravy there may be at hand. Scald and peel enough tomatoes to cover the top of the dish; have them of uniform size, and place them close together. Spread over them some bread crumbs, salt, pepper, and bits of butter. Place the dish in the oven, and cook until the tomatoes are tender.

Mutton or veal may be used in the same way.

Warmed-Over Beef (Chafing-Dish)

Cut the beef into small thin slices, and trim off the fat. Put into a stew pan one tablespoonful of butter, and one tablespoonful of flour. When cooked, and a little browned, add slowly one cupful of stock, one teaspoonful each of Worcestershire sauce and mushroom catsup. Season with salt and pepper to taste. Add the slices of beef, and let them become thoroughly hot. Then place in the center of a hot dish, and pour the sauce over them. Garnish with croutons, and serve with it farina balls (see page 223). Tomato catsup may be substituted for the Worcestershire sauce. When this dish is to be prepared in a chafing-dish, the sauce may be made beforehand; the heating and mixing only being done over the lamp, and croutons alone served with it. Any kind of meat or fish may be used in this way.