• 1 lb. cold roast beef
• 2–3 streaky bacon
• 2 onions
• 1 oz. butter or fat
• ¾ pt. mixed Espagnole and tomato sauce

Garnish

• Croûtes of fried or toasted bread parsley

Trim and cut the meat into thin slices. Dice the bacon, slice the onions; melt the fat and fry them until light brown. Add the sliced meat and pour the mixed sauces over. Heat thoroughly without boiling for about ½ hr. If liked this dish can be prepared and served in a casserole and heated in the oven. Serve neatly garnished with croûtes and parsley.