STEWED BEEF

Take some slices of cold roast beef that has been under-done. Put them into a stew-pan with a little gravy or broth, or if you have neither, some warm water. Add a piece of butter rolled in flour, some capers, or some pickled cucumbers chopped small, a little lemon-juice or vinegar, and some salt and pepper. Let the beef simmer slowly, but do not allow it to boil. Have ready some slices of bread (of the same size as the slices of beef) and fry them in butter. Put some tomata sauce in the bottom of a dish. Lay on it in a pile a few slices of beef and slices of fried bread alternately. Pour the gravy over it, and send it to table.

Any other sort of meat may be done in the same manner.