• ½ lb. cold, cooked beef or mutton
• ½ oz. fat
• ½ oz.

Remove all the fat, skin and gristle from the meat and mince or chop the meat finely. Melt the ½ oz. fat in a saucepan, add the flour and cook for a few minutes. Add the stock, stir and bring to the boil; cook for 3 min. Add the meat, salt, pepper, chopped parsley and sauce, and stir over heat for 2–3 min. Then turn the mixture on to a plate, smooth over and mark into 6–8 equal-sized sections.