2 cups of cold roast lamb, chopped

1 onion chopped

4 tablespoonfuls of butter

1 cup of fresh mushrooms peeled and broken in pieces ¼ cup of flour ½ teaspoonful of salt

½ teaspoonful of pepper

½ cup of tomato purée

1 cup of rich stock

4 or 6 rounds of toast

4 or 6 halves of tomatoes, broiled

2 tablespoonfuls of butter

Cook the onion and mushrooms in the butter the mushrooms may be omitted - add the flour, salt and pepper, cook until frothy; add the puree and stock, stir until boiling, then add the meat. Dispose on the toast and set the halves of tomato above. Broil the tomatoes in a well-oiled broiler. Sprinkle with salt and pepper and set a bit of butter on the top of each.