of carrot and turnip, 1/4 pint of gravy.
_Mode_.--The bones for this dish should have left on them a slight
covering of meat; saw them into pieces 3 inches long; season them with
pepper and salt, and put them into a stewpan with the remaining
ingredients. Stew gently, until the vegetables are tender, and serve on
a flat dish within walls of mashed potatoes.
_Time_.--3/4 hour. _Average cost_, exclusive of the bones, 2d.
_Seasonable_ at any time.
BEEF RISSOLES (Cold Meat Cookery).