Cold Lamb.
Trim the remains of your roast into a presentable shape; garnish with parsley and nasturtium-blooms.
Tomato Sauce.
Pare, slice, and stew the tomatoes for twenty minutes. Strain, and rub through a colander, leaving the hard and tough parts behind. Put into a saucepan with a little minced onion, parsley, pepper, salt, and sugar. Bring to a boil; stir in a good spoonful of butter rolled in flour. Boil up, and serve.