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Sliced Meat with Gravy
When there are a few slices left from a roast, put them in a frying-pan with
some of the gravy left also, and heat; serve with parsley around.
If there is not gravy, take a little boiling water, add a little salt,
pepper, and half-teaspoonful of minced onion, and as much chopped parsley.
Lay in the meat in the frying- pan, cover, and let it simmer, turning
occasionally.
A few drops of Kitchen Bouquet will improve this; it is a brown sauce which
comes in small bottles.
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