dried. Arrange this in a border around the meat dish. Put two
tablespoonfuls of butter and flour into a saucepan; mix. Drain the liquor
from the meat and vegetables, which should now measure one pint; if not,
add sufficient stock to make a pint; add this to the butter and flour, and
stir until boiling. Dish the meat and vegetables in the centre of the rice
border. Take the sauce from the fire, add a teaspoonful of salt, a dash of
pepper and the yolks of two eggs. Reheat for just an instant, strain over
the meat mixture, dust with chopped parsley, and serve at once.


Beef Fritters

Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful
of salt, and a quarter of a teaspoonful of pepper. Beat two eggs until
light, add to them a half pint of water or stock; stir into this one and a
half cups of flour, beat until smooth, add a teaspoonful of baking powder
and the meat. Drop this by spoonfuls into smoking hot fat; cook about
three minutes, drain on brown paper, and serve either on a folded napkin,
or in a dish with tomato sauce.


Minced Beef on Toast

Take the meat from between the bones of a rib roast, or any little bits
that would not be serviceable in other dishes, chop them fine, and to each
pint, allow one tablespoonful of butter, one of flour and a half pint of
tomatoes or stock. Mix the butter and flour together, then add the
tomatoes strained or stock; when boiling add the meat, and a palatable
seasoning of salt and pepper. Stand the mixture over hot water until
smoking hot, and serve on squares of toasted bread.