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Pot-Roast Pie

Remove the seeds and parboil one medium-sized sweet green pepper in boiling water for five minutes.` Cut into thin slices and sprinkle a few in the bot- IO tom of an earthen baking-dish. Cover with thin slices of cold pot-roast. Add a few fine breadcrumbs, moisten with any of the pot-roast gravy at hand, or stock. Repeat until the dish is nearly filled.

Peel four good-sized tomatoes, if in season; cut in halves and place on top. Or the whole ones from a can may be used instead. Season thoroughly with salt and pepper and finish with a sprinkling of well-buttered crumbs. Bake in a moderate oven until the tomatoes are tender, covering for the first ten minutes. Serve in the bakingdish. Braised Meat Balls (from Meat Trimmings) 2 tablespoonfuls fine bread-crumbs 2 cups meat I teaspoonful salt 1 teaspoonful pepper I egg Carefully wipe, and remove most of the fat from, any tough ends of uncooked beefsteak, or other meat trimmings of beef or lamb, or both. Put them through a meat chopper or chop fine. Mix all together and form into balls this amount will make eight medium-sized ones. Brown lightly in a little bacon fat. Put one-half can of wellseasoned tomatoes in an earthen baking-dish or casserole. Add one cup each of carrots and celery cut in cubes, one slice of green pepper, one teaspoonful of salt, and one-quarter teaspoonful of pepper. Lay the meat balls on top, add any bacon fat left from browning them, and cover the dish tightly. Cook slowly in a moderate oven until the vegetables are tender-about two hours. Serve in the baking-dish.