Purchase two soup bones (twenty cents). Boil them four or five hours
with a few vegetables (as described for stock, see page 79). The stock
will make two or three soups. Cut up the meat for _croquettes_. Of
course the _croquettes_ are better made with the best of meat, yet may
be excellent when made of the soup meat.
MINCE-PIES (_made from Remnants of Cold Beef_).
A good disposition in winter of cold roast beef is to make with it two
or three mince-pies, as by the following receipt: One cupful of chopped
meat (quarter of it fat), two cupfuls of apple, one tea-spoonful of
salt, one table-spoonful of ground allspice, half a table-spoonful of
ground cinnamon, half a table-spoonful of ground cloves, one cupful of
sugar, half a cupful of raisins, half a cupful of currants, one cupful
of cider; or, if one has no cider, use the same amount of cider-vinegar
and water mixed--say half of each.