Barbecue of Cold Beef
Take the meat from between the bones of a rib roast, or any little bits
that would not be serviceable in other dishes, chop them fine, and to each
pint, allow one tablespoonful of butter, one of flour and a half pint of
tomatoes or stock. Mix the butter and flour together, then add the
tomatoes strained or stock; when boiling add the meat, and a palatable
seasoning of salt and pepper. Stand the mixture over hot water until
smoking hot, and serve on squares of toasted bread.