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Fasten up each slice in a piece of paper, and broil them on a gridiron over a slow fire. Serve them up in the paper.

Take a pound and a half of grated bread, and two pounds of liver (either calves' or pigs') a few onions, a little sage, some mushrooms, and a laurel leaf, all chopped fine. Mince the liver also, and mix it with the other ingredients, adding salt, pepper, and nutmeg. Butter a mould or a very deep dish. Put the mixture into it, and let it bake an hour and a half in a moderate oven. When done, turn it out.

It is eaten cold, cut in slices.

Rub your beef all over with salt, and lard the lean part of it with slips of fat bacon. Cover the meat with sheets of oiled or buttered paper. Roast it in proportion to its size, between three and four hours.

Serve it up with its gravy, and have some onion sauce in a boat.

Take some slices of cold roast beef that has been under-done. Put them into a stew-pan with a little gravy or broth, or if you have neither, some warm water. Add a piece of butter rolled in flour, some capers, or some pickled cucumbers chopped small, a little lemon-juice or vinegar, and some salt and pepper. Let the beef simmer slowly, but do not allow it to boil. Have ready some slices of bread (of the same size as the slices of beef) and