mixing it in by degrees, a little at a time; when this has boiled up, skim off the fat, set it by the side of the fire to settle, strain it into another saucepan, and put it again on the fire; add mushroom catsup, pickle, or whatever ingredient you choose; when hot, put in the slices of meat, and all the gravy left of the joint; let the meat slowly warm through, but not boil, or it will become hard; a very few minutes will be sufficient. Toasted sippets round the dish. You may add any flavouring sauce you choose; eschalot vinegar is good, but use no onion. A table-spoonful of curry paste makes it a good curry.
Mince cold meat very finely, and mix it with bread-crumbs, chopped onion, parsley, pepper, and salt. Put it into a stew-pan with a very little melted butter, and walnut pickle, stir it over the fire a few minutes, pour it in a dish, and when cool, put enough flour to make it into balls, the shape and size of large eggs; brush with egg, roll them in bread-crumbs, and brown before the fire. Pour good gravy over them. The minced beef may be warmed in scallop shells, between layers of mashed potatoes, or only a layer spread thinly over the top, and little bits of butter stuck on, and then browned before the fire: this may be moistened with any gravy you have, or walnut pickle.—Or: you may serve the mince on toasted bread, or under poached eggs. Chopped onions, previously parboiled, make this more relishing to some persons' tastes.
Cut thin slices of very tender beef, divide them in pieces three inches long, beat them with the blade of a knife, and flour them; fry them in butter three minutes, then stew them in a pint of water or gravy; if water add salt and pepper, half a pickled walnut, 3 small gherkins, or a table-spoonful of capers, a lump of butter and flour to thicken it. Take care it do not boil, but stew gently. The pickles all cut small.—Or: do not stew, but fry them in butter with 1 onion in slices, till cooked, about ten minutes; then put them in a hot dish, keep that covered, while you boil
