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A Stew of Vegetables and Cold Meat

577. Put a few slices of beet, a little onion, one lettuce, and a cucumber sliced, into a stewpan with a little water and a proper quantity of butter, pepper, and salt: set the pan in the oven, and when the vegetables have been stewed some time, put some boiled peas and meat into the pan, and let the whole stew till the meat is ready to serve up; lay the vegetables on the dish round the meat. Mutton, lamb, and veal are excellent dressed in this manner, and it is a good way of using up cold meat.

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