Minced Roast Beef, Bordelaise

Cut cold roast ribs of beef or roast fillets into the thinnest slices possible, trimming off all bits of gristle, fat, etc., meanwhile. Over a generous pint of such slices pour a scant pint of Bordelaise sauce. Let stand over hot water two or three minutes but on no account allow the sauce to boil. Serve on hot buttered toast, or, pour over a bed of hot macaroni. With the macaroni increase the quantity of sauce to two and one half cups. One half a cup of macaroni, broken in half-inch lengths, should be cooked.

Minced Roast Beef, Perigueux

Same as above, using Perigueux sauce in place of Bordelaise. Serve in a hot baba case or vol-au-vent.

Minced Roast Beef, Tomatee

Same as above, using a rich tomato sauce. Serve within a border of plain boiled rice seasoned quite highly with paprika. The serving dish should be made hot for all these dishes of beef.