Melt a large spoonful of butter in a skillet, and when it is hot lay in slices of cold beef and let them heat through. If the beef "left-overs" are not in slices, but scraps, then chop coarsely, and heat. Make a sauce of 2 tablespoons of hot water, 2 of butter, 1 tablespoon each of Worcestershire sauce and tomato catsup, 1 dessertspoon of made mustard, 1/4 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of lemon juice or vinegar. If onion is liked, chop finely 1/2 a medium-sized onion, brown it in a tablespoon of butter, and add. Thicken with a tablespoon of flour, rubbed smooth, with a teaspoon of water. Lay delicately browned slices of hot buttered toast on a hot platter, place the grilled beef on the toast and pour the sauce over it. Serve hot. - Mrs. J. Cunningham, 2735 S. Dearborn St., Chicago, 111.