* 2 lbs. Rump Steak--10d. * * 1/4 lb. Veal Seasoning--2d. * * 12 Peppercorns * * 1/2 pint Stock * * 1 Onion * * 1 Carrot--1/2d. * * Total Cost--1s. O1/2 d. * * Time--One Hour and a Quarter * Cut up the steak into thin slices about three inches long and two broad, shape the seasoning into small corks, roll a piece up in each slice of steak, thread them on a skewer and lay them in a saucepan. Pour in the stock, add the peppercorns and vegetables, bring to the boil, simmer very gently for one hour and a half. Place the olives on a hot dish and draw out the skewers, remove the fat, boil up the gravy, season and flavour to taste, and pour round. Serve hot. MACARONI PUDDING * 3 oz. Macaroni--2d. * * 1/2 lb. Cold Meat--2d. * * Pepper and Salt * * 1/2 pint Gravy * * 2 Eggs * * 1/2 pint Milk * * 1 teaspoonful Parsley--3d. * * Total Cost--7d. * * Time--One Hour * Boil the macaroni in stock or water. Mince the meat finely, and season with parsley, pepper, and salt. Rub a pudding basin or mould with butter, put the macaroni and meat in in layers, and season nicely. Beat up the eggs and milk and pour them over, cover with buttered paper, and steam for one hour. Turn out of the basin carefully, and pour round it a little nice brown gravy or white sauce. SHEEP'S TONGUES IN TOMATO SAUCE * 6 Tongues--1s. * * 1/2 pint Tomato Sauce--2 1/2d. * * 1 doz. Peppercorns * * 1 Onion * * 1 fagot Herbs * * 1 Carrot--1d. * * Total Cost--1s. 31/2 d. * * Time--Three Hours. * Wash the tongues in cold water, put them into a saucepan, cover them with cold water or stock, and bring to the boil, then skim well. Either corned or fresh tongues will do for this dish. If corned, no salt is required; but if fresh ones are used, put in a dessertspoonful of salt. Put in the vegetables and peppercorns and simmer gently for two hours, then take them up, plunge them into cold water and remove the skin. Trim them off and cut in half. Make some tomato sauce by recipe given elsewhere. The liquor in which the tongues were boiled may be used for this if it is not too salt. Lay the tongues in and simmer for another hour; dish carefully, boil up the sauce and pour over. Garnish with chopped parsley. BROWN MINCE * 1 lb. Cold Roast Beef--4d. * * 1/2 lb. Bread Crumbs--1d. * * Pepper and Salt * * 1 Egg * * 1/2 pint Gravy * * Nutmeg--1d. * * Total Cost--6d. * * Time--One Hour * Mince up the beef finely and mix it with the bread crumbs; season with pepper, salt, nutmeg, or parsley. Beat up the egg, mix it with the gravy, and pour over the meat and crumbs. Butter a basin, sprinkle well with brown bread crumbs, put in the mince. Cover over with a plate and bake for an hour, then turn on to a hot dish and pour a little nice gravy round it. STEAK A LA JARDINIERE