Cold Sliced Veal

Lyonnaise Potatoes Bread And Butter

Tea

Cold Sliced Veal

Slice very thinly the roast left from dinner the evening before and arrange on a bed of lettuce.

Lyonnaise Potatoes

Remove the skins from baked potatoes left from dinner, and cut into small cubes.

Into a frying-pan put 2 tablespoons butter, 1/4 onion chopped fine, and 2 teaspoons chopped parsley. Add the potatoes and stir until they have absorbed all the butter and become slightly browned. Sprinkle 1/4 teaspoon salt over them and serve very hot.

Tea

Rinse the clean teapot, preferably of china ware, with boiling water, and let stand a moment on the stove to dry. Now put into it 1 teaspoon of tea for each cup of tea to be made, and pour as many cups of furiously boiling water as desired. Put on the cover and let stand 5 minutes on the stove without boiling. Pour off the grounds and serve. If desired stronger, add more tea; do not steep longer. If too strong, add hot water.

In preparing this meal, which should not take longer than 20 minutes, first fill the tea-kettle and put it on the stove to heat. Then dice the potatoes, and while they are browning slice the meat. Now cut the bread and butter and make the tea.

Turn the browned potatoes into a hot serving dish and send to the table.