Cut some slices of cold underdone mutton or lamb; put them in a
frying-pan with enough gravy or broth to cover them. Or, if you have
neither of them, make a gravy of butter, warm water, and catsup. Heat
to boiling, and stir in pepper and a great spoonful of currant jelly.
Send to table in a chafing-dish, with the gravy poured about the meat.
_Or,_
You can put a lump of the butter in the bottom of the pan, and when it
boils, lay in the slices of meat, turning them before they have time
to crisp. As soon as they are thoroughly heated take them out, lay
upon a hot dish, sprinkle with pepper and salt, and serve with a small
spoonful of jelly laid upon each.