Inky-Pinky

• cold roast beef
• carrots
• onion
• vinegar
• flour
• pepper

Slice boiled carrots; slice also cold roast beef, trimming away outside and skins. Put an onion to a good gravy (drawn from the roast beef-bones, if you like), and let the carrots and beef slowly simmer in this; add vinegar, pepper and salt. Thicken the gravy—take out the onion and serve hot, with sippets, as any other hash.