Fry slices of boiled ham on both sides. Transfer to a hot dish. Cook together in a frying-pan four tablespoonfuls of vinegar, a teaspoonful of granulated sugar, a teaspoonful of French mustard, and a dash of paprika. Stir until very hot, and pour over the fried ham.
Cottage pie
(Contributed)
Chop cold meat very fine. To each cupful add one saltspoonful of salt and one-and-a-half saltspoonfuls of pepper, a pinch of summer savory and one-half cupful of stock. Put into a baking dish and cover with a crust of mashed potatoes. Brush over the top with milk and bake in an oven to a golden brown.
Breaded tongue with tomato sauce
(Contributed)
Take six slices of cooked tongue, one-half can of tomatoes, one slice of onion, three tablespoonfuls of butter and a bit of bay leaf, three tablespoonfuls of flour, one-third cupful of bread-crumbs and one egg. Cut the tongue in slices about one-half inch thick. Dip into the crumbs, then in the egg and then in the crumbs again, and sauté in butter. Place on a dish and pour around it a sauce made by cooking together the tomatoes, onion and bay leaf fifteen minutes. Season with salt and pepper.
Steamed beef
(Contributed)
Select a piece of lean beef, wipe well with a cloth wrung out of cold water; remove all pieces of fat and gash with a sharp knife. Put the meat into a stone crock, sprinkle with salt and pepper and put in a few cloves. Cover with a tight lid. Cook in an oven slowly for several hours allowing no steam to escape. When done the meat will be very tender.