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Réchauffé of Beef

Some slices of cold roast 3 tablespoonfuls red currant beef, rare if possible jelly I oz. (I heaping tablespoonful) butter I wineglassful sherry wine Salt and red pepper to taste Melt the butter and red currant jelly in a casserole, then add the wine and the seasonings.

When thoroughly hot, add the beef cut in small, neat, rather thick slices. Heat it through, but do not let it boil.