3 tablespoonfuls cur-rant jelly Cold beef or mutton Pepper and salt French mustard

Saucepan or chafing-dish Spoons

If you have any cold beef or mutton left over from yesterday, cut it into rather thick slices.

Take your saucepan and put it on a hot part of the stove.

Put in your saucepan 1 heaping tablespoonful of butter, and as soon as it is melted add 1/2 tea-spoonful of salt and a pinch of red pepper, mixing it well with a spoon. If you like, add 1 teaspoonful of French mustard.

Stir into this 3 generous tablespoonfuls of currant jelly.

When it is all smoking hot and well mixed, add your slices of meat.

Cook for a few more minutes until the meat is heated through and has absorbed some of the sauce.

Serve in a hot dish at once. Be sure to pour all the jelly sauce over the meat.