A very nice ragout may be made from cold meat thus: Slice the meat, put it in a stew-pan in which an onion, or several if you like them, has been sliced; squeeze half a lemon into it, or a dessert-spoonful of vinegar, cover closely without water, and when it begins to cook, set the stew-pan at the back of the stove for three quarters of an hour, shaking it occasionally. The onions should now be brown; take out the meat, dredge in a little flour, stir it round, and add a cup of gravy, pepper, salt, and a small quantity of any sauce or flavoring you prefer; stew gently a minute or two, then put the meat back to get hot, and serve; garnish with sippets of toast, or pickles.

A nice little breakfast dish is made thus: Cut two long slices of cold meat and three of bread, buttered thickly, about the same shape and size; season the meat with pepper, salt, and a little finely chopped parsley; or, if it is veal, a little chopped ham; then lay one slice of bread between two of meat, and have the other two slices outside; fasten together with short wooden skewers. If you have a quick oven, put it in; and take care to baste with butter thoroughly, that the bread may be all over crisp and brown. If you can't depend on your oven, fry it in very hot fat as you would crullers; garnish with sprigs of parsley, and serve very hot.