Miroton à la Diable.—Prepare a sauce with an ounce or two of roux and half a pint of strong gravy or stock; stir into this three red capsicums or chillies, pounded smooth, with a tiny pinch of saffron and two spoonfuls of minced pickles; simmer this all till nicely coloured, then lay in some neatly trimmed slices of underdone cold beef, previously dusted with cayenne, and when these are hot dish in a circle with the sauce in the centre and a garnish of fried croutons spread with cayenne butter, and slices of lemon.