Prepare and stew the beef as before, glaze and salamander, pour some
tomata sauce (No. 37) round, and serve. If you should have part of a
rump of beef left from a previous dinner you can cut it in slices a
quarter of an inch thick, and warm them in a little consommée in a
sauté-pan; serve with any of the foregoing sauces, but especially the
two last; the best way to warm them is to glaze them well and put them
in a moderate oven about twenty minutes; do not let them boil, or they
would eat very hard.