Cut from the remains of a cold roast the lean meat from the bones into small, thin slices. Put over the fire a frying pan containing a spoonful of butter or drippings. Cut up a quarter of an onion and fry it brown, then remove the onion, add the meat gravy left from the day before, and if not thick enough add a little flour; salt and pepper. Turn the pieces of meat into this and let them simmer a few minutes. Serve hot.
Cold rare roast beef may be made as good as when freshly cooked by slicing, seasoning with salt, pepper and bits of butter; put it in a plate or pan with a spoonful or two of water, covering closely, and set in the oven until hot, but no longer. Cold steak may be shaved very fine with a knife and used the same way.
Or, if the meat is in small pieces, cover them with buttered letter paper, twist each end tightly, and boil them on the gridiron, sprinkling them with finely chopped herbs.
Still another nice way of using cold meats is to mince the lean portions very fine and add to a batter made of one pint of milk, one cup of flour and three eggs. Fry like fritters and serve with drawn butter or sauce.
Put in a frying pan a round tablespoonful of cold butter; when it becomes hot, stir into it a teaspoonful of chopped onion and a table-spoonful of flour, stirring it constantly until it is smooth and frothy: then add two-thirds of a cupful of cold milk or water. Season this with salt and pepper and allow it to come to a boil; then add a cupful of cold meat finely chopped and cleared from bone and skin; let this all heat thoroughly; then turn it into a shallow dish well buttered. Spread hot or cold mashed potatoes over the top, and cook for fifteen or twenty minutes in a moderate hot oven.
Cold hominy, or rice may be used in place of mashed potatoes, and is equally as good.