Beef Patties
Cut fine sufficient of the best part of cold roast beef to make I pint and heat in I scant cupful of the gravy seasoned with mushroom catsup or Worcestershire. In another saucepan put I teaspoonful of grated onion and 4 tablespoonfuls of tarragon vinegar and boil until reduced to I tablespoonful. To this add I tablespoonful of butter, a dash of salt and pepper and the yolks of 2 eggs and stir over hot water until smooth and very thick. Fill heated pattie cases (or paper ones) with the hot meat, cover with I teaspoonful of the sauce and send at once to the table.