Beef au Gratin

This dish is most appropriately served as part of a judicious system of economy, when it happens that some remains of a joint of braized or roast-beef are left from a previous day's dinner; in which case, the beef should be cut into thin neat slices, and immediately dished up cutlet-wise, one overlapping the other (the same dish in which they are intended to be sent to table should be used for the purpose); season with chopped parsley and shalot, pepper and salt; moisten all over with a gill of good gravy, or water mixed with Harvey or catsup; strew some brown raspings over the surface of the beef; sprinkle a little dissolved butter over this; push in the hot oven for ten minutes, and when the whole has become quite hot, send to table.