With the remains of a haunch or any other part from a previous dinner,
take the meat and cut it up in very thin slices, have ready boiling on
the fire about a pint of sauce piquante (No. 27), throw in the meat, but
do not let it boil; after the meat is in, season rather high, and finish
with a spoonful of currant jelly, it requires to be rather thick, turn
it out on your dish and garnish round with triangular scippets of bread
fried in butter, serve immediately.