Cover and let cook about ten minutes.

In the meantime prepare a sauce in a second chafing-dish, using two tablespoonfuls, each, of butter and flour, a dash of salt and pepper, and one cup of stock, in making which a small piece of ham or bacon was used.

Add also a tablespoonful of mushroom or tomato catsup and a tablespoonful of sherry wine.
=Mutton Rechauffe.= (_Creole Style._) Melt three tablespoonfuls of butter in the blazer and saute in this a tablespoonful, each, of green pepper and onion, chopped fine; add three tablespoonfuls of flour and half a teaspoonful of salt, and stir and cook until frothy; then add, gradually, one cup of brown stock and half a cup of tomato puree (cooked tomato strained).

Let boil two or three minutes, then set over hot water and stir in one cup of cold roast mutton cut in strips or cubes, and half a cup of cooked macaroni, blanched and drained.

Two or three mushrooms or a tablespoonful of mushroom catsup improves this dish.
=Baba or Wine Cake.= This cake may be made some days in advance, and when wished reheated in a sauce made in the chafing-dish.