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Beef, Cold, Scalloped

Fill some scallop-shapes with a little mince of beef, highly-seasoned with salt, pepper, and a little grated ham or tongue. Add to it as much stock with a little walnut pickle as the meat will absorb when heated gently over the fire. The mince must not be thin and watery. Fill the shapes and cover them with mashed potato or bread-crumbs. Warm in the oven, with butter sliced over the top, which should be prettily marked and of a nice brown colour. Time to warm, about ten minutes. Probable cost, without the meat, 6d. or 8d.