Chop cold roast beef or veal fine. To each 2 cups of meat add 1 teaspoon onion juice, 1 teaspoon fine-cut parsley or 1 tablespoon chopped celery, 1 tablespoon chopped green peppers, if liked, 1 teaspoon salt, and 1/2 cup gravy stock or boiling water. Mix all together, pack in a buttered dish, cover with a layer of hot, very soft mashed potatoes, about 1 inch thick. Brush the top with milk or white of egg. Bake in a hot oven until the potato is well browned. - Mrs. M. Evans, 2019 S. Clark St., Chicago, 111.

Variation I

Cold roast beef cut in thin slices; then in layers; add pepper, salt and a shake of flour, with a bit of onion; finish with mashed potato. Make rich with cream or milk and butter, and bake slowly. - Mrs. Geo. Carey, 235 E. 35th St., Chicago, 111.

Variation II

Chop the remains of a roast of beef, or any kind of meat, mix with 1/4 lb. of minced ham, season with pepper, salt, and a little grated lemon peel, if desired, add chopped onion, moisten with gravy, and bind with a beaten egg or two. Make some pie paste, not too rich, roll out in an oblong sheet, put the beef mince in the middle, make the pastry into a long roll, enclosing the meat, close the ends with pieces of the pastry, and pinch the edges well together after moistening them, place in a dripping-pan the joined side of the roll downward, and bake until a nice brown. If there is not enough meat use cold mashed potatoes or rolled cracker or bread crumbs, and moisten with gravy. - Mrs. Gus Evans, 2019 S. Clark St., Chicago, 111.