Cut thin slices of cold roast beef, and lay them in a tin saucepan
set in a pot of boiling water. Cover them with a gravy made of three
tablespoonfuls of melted butter, one of walnut catsup, a teaspoonful
of vinegar, a little salt and pepper, a spoonful of currant jelly, a
teaspoonful made mustard, and some warm water. Cover tightly, and steam
for half an hour, keeping the water in the outer vessel on a hard boil.
If the meat is underdone, this is particularly nice.