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Ragout of Roast Beef

Make a sauce of a tablespoonful of butter, three tablespoonfuls of red currant jelly and gill of gravy or white sauce, according to taste. Stir this sauce until it is thoroughly hot, thicken it slightly with browned flour, and then add underdone slices of cold roast beef, all cut into even shapes. Heat all through, on no account allowing it to boil, and serve very hot. Set a mold of boiled and seasoned spinach in a dish, arrange the pieces of beef around it; boil the gravy a little to glaze it and mark the meat in it.