Make a Brown Sauce of the fat, salt, pepper, flour, onion or parsley, and milk or stock. Mix with the meat. Butter the crumbs, and place about one half cupful in the bottom of the buttered baking-dish. Add the meat mixture, and cover the top with the remainder of the crumbs. Bake in the oven until the mixture is thoroughly heated and the crumbs are brown.
Cold fish may be shredded and used in the same way.
COTTAGE PIE.—Use the same ingredients as for Scalloped Meat, substituting mashed potatoes for buttered bread crumbs. Place the potato only on the top of the mixture. A little nutmeg may be substituted for the onion.
QUESTIONS
How does meat left from beef stock differ from fresh meat in nutritive value? How does it differ in taste?
Name a starchy food that could be substituted for potatoes in Baked Hash.
Why are spices and herbs added to left over meat dishes?
Name at least three vegetable-and-meat combinations that would be desirable for hash.
How many cupfuls of chopped cooked meat can be obtained from one pound of fresh meat?
Why should cooked meat of tender cut be reheated rather than recooked?