dish and bake in a quick oven twenty minutes.


Rechauffee of Beef

Cut any left-over cold beef into thin slices. Cut into slices three cold
boiled potatoes. Peel two tomatoes, cut them into halves, squeeze out the
seeds, and then cut the tomatoes into small bits. Chop one good sized
onion. Put a layer of tomato in the bottom of a baking dish, then beef,
then a seasoning of onion, salt and pepper, and if you have it, a little
chopped celery, then potatoes, then again tomatoes, beef, and so continue
until you have used the materials, having the last layer tomatoes. Dust
the top with bread crumbs, put over a few bits of butter and bake a half
hour in a moderately quick oven.


Steak Pudding

Cut any cold left-over steak into thin slices, and cut these slices into
bits one inch long. Put one quart of flour in a bowl, and add to it one
cupful of chopped uncooked suet. Chop the suet and flour together for a
minute, add a level teaspoonful of salt, a saltspoonful of black pepper,
and sufficient cold water to just moisten. Take the dough on the board and
roll it out into a sheet; make it a little larger than an ordinary pie
dish. Season the bits of meat, put them on one-half the sheet, lay over
the top twelve good fat oysters, brush the under half of the dough with
the white of egg or water; fold over the other half and make two or three
holes in the top. Put it in a cheese cloth and steam for two hours. Remove
the cloth, brush the pudding with the yolk of the egg and bake in a quick
oven a half hour.