BEEF RAGOUT—­Another way to serve the remnants of cold meat is to melt one rounding tablespoon of butter in a pan and let it brown lightly.  Add two rounding tablespoons of flour and stir until smooth and browned; add one cup of strained tomato and one cup of stock or strained gravy, or part gravy and part water.  When this sauce is thickened add two cups of meat cut in small, thin slices or shavings.  Stir until heated through and no longer, as that will harden the meat.  Season with salt and pepper, and serve at once.

BOILED BONED HAM—­Wash a ham, place it in a saucepan, cover with cold water and boil for four or five hours, according to its size.  Take out the bone, roll the ham and place it in a basin with a large weight on top.  When cold put it on a dish, garnish with parsley, and serve.

BONED HAM—­Have the bone taken from a small ham and put into a kettle of cold water with one onion cut in quarters, a dozen cloves, and a bay leaf.  Cook slowly until tender and do not test it until you have allowed fifteen minutes to the pound.  Take from the kettle, remove the skin, brush with beaten egg, sprinkle with bread crumbs and set in the oven to brown.

BREADED CUTLETS—­Have the cutlets cut into portions of the right size for serving.  Dust each side with salt and pepper.  Beat one egg with a tablespoon of cold water, dip the cutlets in this and roll in fine bread crumbs.  Fry three slices of salt pork in the frying-pan and cook the cutlets in this fat.  As veal must be well done to be wholesome, cook it slowly about fifteen minutes.  Serve with a gravy made from the contents of the pan or with a tomato sauce.

BROILED LIVER AND BACON—­As broiling in most cases is wasteful, the liver and bacon are generally fried together, but the dish is somewhat spoiled by this method.  The best way is to fry the well-trimmed slices of bacon, and after having washed and sliced the liver, say a third of an inch thick, dry it on a cloth and dip in flour.  Place in the bacon fat and broil over a clear fire, adding pepper and salt while cooking.  When done lay on a dish, placing a piece of bacon on each piece of liver.

BROILED PIG’S FEET—­Thoroughly clean as many pig’s feet as are required, and split lengthwise in halves, tying them with a broad tape so they will not open in cooking.  Put in a saucepan with a seasoning of parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient water to cover.  Boil slowly until tender, and let them cool in the liquor.  Dip in the beaten yolks of eggs and warmed butter.  Sprinkle with salt and pepper and cover with bread crumbs seasoned with very finely chopped shallot and parsley.  Put on a gridiron over a clear fire and broil until well and evenly browned.  Unbind and arrange on a dish, garnish with fried parsley and serve.

BROILED SHEEP’S KIDNEYS—­To broil sheep’s kidneys cut them open, put them on small skewers.  Season with salt and pepper and broil.  When done serve with shallot or maitre d’hotel sauce.