Peel and cut into thin slices two large onions, put them in a stew-pan with two ounces of butter, place it over a slow fire; stir the onions round till they are rather brown, but not in the least burnt; add a teaspoonful of brown flour, mix smoothly, then moisten with half a pint of broth, or water with a little piece of glaze, three salt-spoonfuls of salt unless your broth was salted, then half the quantity or less, two of sugar, and one of pepper. Put in the cold beef, cut in thin slices as lean as possible, let it remain five minutes at the back of the stove; then serve on a very hot dish garnished with fried potatoes, or sippets of toast. To vary the flavor, sometimes put a spoonful of tarragon or plain vinegar, or a teaspoonful of mushroom powder, or a pinch of curry, unless objected to, or a few sweet herbs. In fact, as you may see, variety is as easy to produce as it is rare to meet with in average cooking, and depends more on intelligence and thoughtfulness than on anything else.

The simplest of all ways of warming a joint that is not far cut, is to wrap it in thickly buttered paper, and put it in the oven again, contriving, if possible, to cover it closely, let it remain long enough to get hot through, not to cook. By keeping it closely covered it will get hot through in less time, and the steam will prevent it getting hard and dry; make some gravy hot and serve with the meat. If your gravy is good and plentiful, your meat will be as nice as the first day; without gravy it would be an unsatisfactory dish. If you cannot manage to cover the joint in the oven, you may put it in a pot over the fire without water, but with a dessert spoonful of vinegar to create steam; let it get hot through, and serve as before.

For the third day the meat may be warmed up in any of the ways I am going to mention, repeating once more, that you must have gravy of some kind, or else carefully make some, with cracked bones, gristle, etc., stewed long, and nicely flavored with any kind of sauce.