Smoked Round Top of Beef with Cream

Cut up as finely as possible one-half pound of smoked beef taken from a piece of the round top; set it in a saucepan on the fire with cold water, at the first boil, drain off all the water, but should the meat still be too salty, then set it in boiling water, and drain it well a few moments after. Put the well drained meat into another saucepan, with the addition of some cream, let simmer for a few minutes, then thicken it with a little fecula or corn starch diluted in cold water or milk. Cook again for a few minutes, season with salt, a dash of cayenne pepper, and finish with a little fresh butter. To thicken smoked beef with cream a little bechamel sauce (No. 409) may be used instead of fecula.