Minced Beef

Chop some cold roast beef as fine as possible, pour over it some of the cold gravy which was left, put it over the fire, and as soon as it is hot serve it with boiled or poached eggs.

Cold Beef Or Mutton With Poached Eggs

Take a piece of a sirloin of beef, or of a leg of mutton - (these parts are recommended, but any other parts may be used) - cut into slices of equal thickness, and boil them quickly over a clear fire until slightly brown; lay them upon a dish before the fire to keep hot; then poach some eggs and lay around the .meat - and serve with mashed potatoes. It is proper to observe that the under-done parts of meat are only suitable for this purpose.

Economical Stew

Slice some cold beef or mutton. season the meat with pepper and salt, and dredge over it a little flour. Put it in a stew-pan with some of the cold gravy; or,, if there be none left, add a little water-Slice an onion fine, and add to it also a few potatoes. Stew gently until the meat is quite tender. If there was no cold gravy, a little butter rolled in flour must be added a few minutes before the stew is served.

Lunch From Cold Roast Beef

When the beef has been cooked rare, and the bones have considerable meat adhering to them, cut them apart, and crack or saw each one in pieces about four inches long. Grease the gridiron and broil them quickly, taking care not to burn them. Poached or fried eggs and mashed potatoes are suitable accompaniments.

"Rissoles" Of Cold Beef, Mutton, Or Veal

Mince some cold beef or mutton, season it to the taste with pepper and salt, and moisten it with some mushroom or walnut catsup. Beat the yolks of a couple of eggs, make the meat into small cakes, dip them into the egg, and then into some nicely-seasoned bread crumbs. Fry them a nice light brown on both sides. Cold veal may be dressed in the same way, but is nicer with a little cold ham grated and mixed with it.

A Nice Dish From Cold Beef, With Mashed Potatoes

Mash potatoes, either in a plain way or with hot milk and the yolk of an egg, and add some butter and salt. Slice the cold beef, and lay it at the bottom of a pie dish, adding to it some pepper, salt, and a little beef gravy. Cover the whole with a thick paste of the potatoes. Score the potato crust with the point of a knife, in squares of equal size. Put the dish in an oven and brown it on all sides. When nicely browned serve immediately. This, with an apple-tart or dumpling to follow, is a capital dinner for a small family.

Method Of Dressing Cold Sirloin Of Beef

Cut the under-done parts of the meat in long narrow slices about an inch thick, leaving, if possible, a little fat attached to each piece. Season with salt and mixed spices, dredge with flour, and heat them in gravy from the joint - to which a little vinegar may be added. The slices may be boiled, and served with fried or mashed potatoes.