* 1 lb. Cold Roast Beef--3d. * * 8 tomatoes--3d. * * 1 fagot of Herbs * * Salt and Pepper--1/2d. * * 1 gill Gravy * * 1 oz. Butter * * 1/2 teaspoonful Sugar * * Toast--1 1/2d. * * Total Cost--8d. * * Time--Half an Hour * Slice up the tomatoes and put them into a saucepan with the butter, herbs, pepper, salt, sugar, and gravy. Stir about until it becomes quite a pulp; then rub through a sieve, season to taste, and let it get quite cold. Cut the beef into thin slices and lay it in a saucepan, pour over the cold sauce and let it get hot through, very slowly. Arrange on a hot dish, and garnish with fried sippets of bread or toast. STEWED CHOPS * 1 lb. Chops--2 1/2d. * * 1 oz. Butter--1d. * * Pepper and Salt * * 1/2 oz. Flour * * 1 gill Gravy--1/2d. * * Total Cost--4d. * * Time--One Hour * Trim some of the fat from the chops, put the butter into a saucepan, and when it is melted stir in the flour. Mix well, and pour in the gravy; stir until it boils, lay in the chops, and simmer very gently for one hour. Dish the chops in a circle, boil up and season the gravy, and pour over the stew. BAKED CHOP * 1 Chop * * Pepper and Salt * * Total Cost--1d * * Time--One Hour * Choose a nice loin chop with an undercut. Rub a little butter in a soup plate, lay in the chop, cover with another plate, and stand in a cool oven for an hour. Put on a very hot plate and pour over the gravy which has run from it. Serve very hot. RICE CUTLETS * 1/2 lb. Cold Meat--1 1/2d. * * 2 oz. Rice * * Pepper and Salt--1/2d. * * 1 Egg--1d. * * Bread Crumbs * * Hot Fat--1/2d. * * Total Cost--31/2 d. * * Time--5 Minutes * Mince the meat finely; if there is any cold rice in the larder it will do; if not, boil some. Mix the rice and meat well together, season and flavour with a little nutmeg or lemon peel; if the meat is very lean add 2 oz fat or beef suet. Shape into cutlets, egg and bread crumb them, and fry in hot fat; dish in a circle and garnish with fried parsley. POTATO SAUSAGES * 3 Cold Potatoes--1/2d. * * 1/4 lb. Cold Meat--1d. * * Nutmeg, Pepper, and Salt * * 1 Egg * * Bread Crumbs * * Hot Fat--1 1/2d. * * Total Cost--3d. * * Time--5 Minutes. * Mash up the potatoes, and mince the meat; mix together, season nicely, and mix into a paste with half the egg. Roll into sausages, egg and bread crumb, and fry in hot fat. Dish in a pyramid, and garnish with fried parsley. BRAZILIAN STEW * 2 lbs. Leg of Beef--5d. * * 1 Onion * * 1 Carrot * * 1 tablespoonful Vinegar * * 1 doz. Peppercorns--1/2d. * * Total Cost--51/2 d. * * Time--Three Hours * Cut the beef up in small pieces, dip them in the vinegar, and lay in a jar. Slice in the vegetables, add the peppercorns, and tie a paper over the top of the jar. Stand in a saucepan of boiling water for three hours; dish up the meat, garnish with the carrot, strain the gravy, season and flavour, boil up and pour over. Serve hot. BEEF OLIVES