tter in a pan, and let this force-meat just simmer, _not fry_, in it
for ten minutes. While this is cooking, cut some underdone oblong slices
of beef about half an inch thick, hack it with a sharp knife on _both
sides_; then mix the cooked force-meat with the yolk of an egg and a
tablespoonful of gravy; put a spoonful of this paste in the center of
each slice of meat and tie it up carefully in the shape of an egg. Then
if you have some nice gravy, thicken it with a piece of butter rolled in
flour, roll each olive slightly in flour and lay it in the gravy and let
it very gently _simmer_ for half an hour. A few chopped oysters added to
the gravy will be a great addition. Or you may lay each olive on a thin
slice of fat pork, roll it up, tie it, dip it in flour, and bake in a
quick oven until beautifully brown.

TO WARM OVER COLD MUTTON.--An excellent and simple way is to cut it, if
loin, into chops, or leg, into thick collops, and dip each into egg
well beaten with a tablespoonful of milk, then in _fine_ bread-crumbs
and fry in plenty of _very hot_ fat.

If your crumbs are not very fine and even, the larger crumbs will fall
off, and the appearance be spoilt. These chops will be almost as nice,
if quickly fried, as fresh cooked ones. They will also be excellent if,
instead of being breaded, they are dipped into thick batter (see recipe)
and fried brown in the same way. This method answers for any kind of
meat, chicken thus warmed over being especially good. The batter, or egg
and bread-crumbs form a sort of crust which keeps it tender and juicy.
Any attempt to fry cold meat without either results in a hard, stringy,
uneatable dish.

WHITE MEAT OF ANY KIND is excellent warmed over in a little milk, in
which you have cut a large onion, and, if you like it, a slice of salt
pork or ham, and a little sliced cucumber, if it is summer; thicken with
the yolks of one or two eggs, added after the whole has simmered twenty
minutes; take care the egg thickens in the gravy, but does not _boil_,
or it will curdle. If it is in winter, chop a teaspoonful of pickled
cucumber or capers and add just on going to table. In summer when you
have the sliced cucumber, squeeze half a lemon into the gravy, the last
thing, to give the requisite dash of acid. You may vary the above by
adding sometimes a few chopped oysters; at others, mushrooms, or celery.
The last must be put in with the onion and before the meat.

DEVILED MEAT.--Our better halves