If you have a small piece of very good beef, such as rump steak or fillet of beef, it is more economical to cut it into squares, and grill it lightly at a clear fire. Have ready some squares of toast, buttered and hot, lay these on a hot dish with a bit of steak on the top, and on the top of that a slice of tomato much peppered and salted and a small pile of horse-radish. This makes a pretty dish and can be varied by using capers or chopped gherkins instead of horse-radish. It is a great saving to cut meat, bread, etc., in squares instead of rounds.

[Une amie au convent.]