Take some roast beef that has been rather under-done, and having cut off the fat and skin, put the trimrnings with the bones broken up into a stew-pan with two large onions sliced, a few sliced potatoes, and a bunch of sweet herbs. Add about a pint of warm water, or broth if you have it. This is to make the gravy. Cover it closely, and let it simmer for about an hour. Then skim and strain it, carefully removing every particle of fat.

Take another stew-pot, and melt in it a piece of butter, about the size of a large walnut. When it has melted, shake in a spoonful of flour. Stir it a few minutes, and then add to it the strained gravy. Let it come to a boil, and then put to it a table-spoonful of catchup, and the beef cut either in thin small slices or in mouthfuls. Let it simmer from five to ten minutes, but do not allow it to boil, lest (having beef cooked already) it should become tasteless and insipid

Serve it up in a deep dish with thin slices of toast cut into triangular or pointed pieces, the crust omitted. Dip the toast in the gravy, and lay the pieces in regular order round the sides of the dish.

You may hash mutton or veal in the same manner, adding sliced carrots, turnips, potatoes, or any vegetables you please. Tomatas are an improvement.

To hash cold meat is an economical way of using it; but there is little or no nutriment in it after being twice cooked, and the natural flavour is much impaired by the process.

Hashed meat would always be much better if the slices were cut from the joint or large piece as soon as it leaves the table, and soaked in the gravy till next day.