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Mussaka, Moldave

Remove bones, trim fat off the boiled beef saved from yesterday's dinner, then cut meat in small square pieces, and cut half the quantity of cold boiled potatoes into same shape. Finely chop a good-sized white onion, place in saucepan with a tablespoon melted butter and fry for five minutes or until a nice light golden colour. Add beef and potatoes, pour in one gill broth and two gills pure tomato juice, season with teaspoon salt, half teaspoon each pepper and curry powder, saltspoon grated nutmeg, mix well and cover pan. Cook on range for five minutes, then set in oven for forty-five minutes, remove and keep hot.

Cut three small eggplants in halves lengthwise and scoop out all the interior as near the skin as you can without cutting it. Lightly butter insides of shells, sprinkle a little salt over, place on a tin and set in oven for ten minutes. Remove, divide hash evenly in the six half-shells, neatly smooth surface, sprinkle a little bread crumbs over and arrange a few little bits of butter on top. Set in oven for twenty minutes, remove, place on a hot dish, pour one gill tomato sauce around and serve.