WARMED-OVER MEATS
169.—SAVORY BEEF
| 1½ cups tomatoes | 1½ cups cold roast beef |
| 1/3 cup beef gravy | 2 cups cooked spaghetti |
| ½ onion | ½ cup bread crumbs |
| 4 cloves | 2 tablespoons beef drippings |
| 1 teaspoon salt | 1 tablespoon butter |
| 1/8 teaspoon pepper |
Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drippings and butter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato soup may be used in place of the tomato sauce. Any meat may be used.
170.—SCALLOPED CORNED BEEF
| 2 tablespoons beef drippings | 1 cup corned beef stock |
| 5 tablespoons flour | ¾ cup hot milk |
| 1 teaspoon grated onion | 1½ cups corned beef cut in half-inch cubes |
| ¼ teaspoon paprika | ½ cup Buttered Crumbs (see No. 472) |
| ¼ teaspoon celery salt |
Melt drippings, add flour, onion, and seasonings, and cook two minutes; add stock and milk, and stir until smooth; add meat, and put into a greased baking dish; cover with crumbs, and bake until crumbs are brown.
171.—BAKED HAM AND POTATO
| 3 cups well-seasoned mashed potato | 6 pimolas chopped |
| 1 cup chopped cooked ham | ½ cup hot milk |
| 1 teaspoon grated onion | ¼ cup crumbs |
| 1 teaspoon chopped parsley | 1 tablespoon bacon fat |
| ½ teaspoon mustard |
Mix potato, ham, seasonings, and milk, put into a greased baking dish, cover with crumbs which have been mixed with melted bacon fat, and bake in a hot oven until brown; or prepare half of mixture, spread in egg shirrers, make a depression with the back of a spoon, and into it carefully break an egg; cover with crumbs, and bake until egg is set.
172.—HAM MOUSSE
| 1½ cups chopped cooked ham | 1 teaspoon mixed mustard |
| ½ cup soft bread crumbs | ¼ teaspoon paprika |
| 1 tablespoon gelatine | Whites of 2 eggs |
| 1 cup hot milk |
Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and add to crumbs with mustard and paprika; beat the whites of eggs very stiff and fold lightly into mixture. Put into a deep pan or mold, and place on ice until firm. A little salt may be needed.
173.—CORNED BEEF HASH WITH BEETS
| 1½ cups corned beef | ¾ teaspoon salt |
| 2 cups cooked potatoes | 1 teaspoon Worcestershire sauce |
| ½ cup cooked beets | ¼ cup stock or water |
| 1 teaspoon grated onion | 2 tablespoons beef drippings |
Have meat, potatoes, and beets coarsely chopped; add seasonings and stock; melt fat in frying pan, and, when very hot, add hash; cook slowly until a rich brown crust is formed; fold, and serve on a hot platter. If meat is very fat, use less fat in frying pan.
174.—SAVORY HASH (Baked)
| 1 cup cold meat cut fine | 1 cup tomatoes |
| 2 cups cold cooked potatoes | ¾ teaspoon salt |
| ½ onion finely chopped | 1/8 teaspoon pepper |
| 2 stalks celery chopped, or | 2 tablespoons melted bacon fat or beef drippings |
| ¼ teaspoon celery salt |
Mix, and bake in casserole in moderate oven forty-five minutes.
175.—SOUTHERN HASH
| 4 raw potatoes | ¾ cup stock or water |
| 2 green peppers | 1½ cups cold chopped beef |
| 2 tomatoes | Salt and pepper |
| 1 onion | Toast points |
Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care.
176.—LIVER PATTIES
| 2 cups chopped cooked liver | Salt and pepper |
| 2 cups mashed potato | Coarse stale bread crumbs |
| 2 tablespoons finely chopped pickles |
Mix liver, potato, and pickles, and season with salt and pepper. Grease patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake fifteen minutes in a hot oven, turn out on serving dish, and serve with Brown Sauce (see No. 185) or Tomato Sauce (see No. 203).
177.—MEAT AND TOMATO PIE
| 2 cups cooked meat cut in inch pieces | ½ cup gravy or stock |
| 1 can tomatoes drained | ½ teaspoon onion juice |
| Salt and pepper | 1 teaspoon Worcestershire sauce |
| ¼ cup fine crumbs | Quick Drop Biscuit (see No. 429) |
In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worcestershire sauce to gravy, and pour over all; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce.
178.—MEAT SOUFFLÉ
| ½ cup dry bread crumbs | ½ onion chopped fine |
| 1½ cups hot stock or milk | 1½ teaspoons salt |
| 1 tablespoon butter | ½ teaspoon paprika |
| 1½ cups chopped meat | Yolks of 2 eggs |
| 1 cup celery or white cabbage chopped fine | Whites of 2 eggs |
Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used.
179.—MEAT SHORTCAKE
| 1½ cups cooked meat chopped | ¼ teaspoon paprika |
| ½ cup celery tops chopped | ½ teaspoon dry mustard |
| 1 teaspoon grated onion | 1 cup meat gravy or thickened stock |
| ¼ teaspoon salt |
Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake (see No. 441).