One-half teaspoon of pepper,
Juice of one-half lemon,
One cup of peas.
Heat to the boiling point and then cook for ten minutes. Now lay a slice of toast for each fillet on a hot platter and lift the fillet. Remove the strings, then lift the carrot and onions and lay on a platter. Strain over the gravy and then place the peas in a border around the platter, and garnish with thin slices of tomato.
SCOTCH RABBIT
Place one-half pound of grated cheese in a saucepan or chafing dish and add
One onion, grated,
Three-quarters cup of well-drained canned tomatoes,
One tablespoon of Worcestershire sauce,