Process: Cook onion in butter five minutes; cut peppers in thin shreds with the shears. Add to onion. Add garlic and tomato pulp. Simmer fifteen minutes. Add Worcestershire Sauce, celery salt and Tobasco. Salt to taste. Cut cold roast beef in thin slices and re-heat in sauce. Serve with baked potatoes on the half-shell.
Delicious Beef Pie
Line the bottom and sides of a well buttered baking dish with hot, highly seasoned mashed potatoes, to which add two tablespoons finely chopped onion or chives; over this, place a thick layer of left-over roast beef cut in small pieces; season with salt, pepper, onion juice, one tablespoon Worcestershire Sauce, moisten with Brown Sauce and cover with a layer of potato mixture, ornament rim of dish with some of the mixture forced through a pastry bag and star tube. Brush over lightly with beaten egg. Bake in a hot oven until mixture is thoroughly heated and potato is delicately browned.
Cecils with Brown Sauce
- 1 cup left-over roast beef or finely chopped rare steak.
- 2 tablespoons fine bread crumbs.
- 1 tablespoon cream or melted butter.
- 1 tablespoon Worcestershire Sauce.
- Yolk one egg, slightly beaten.
- Salt, pepper and onion juice.
Process: Add seasonings to beef; add bread crumbs, cream or butter and beaten egg yolks; shape in small balls the size of an English walnut, roll in flour, egg and crumbs, and fry in deep hot fat, drain on brown paper. Arrange in a pyramid on a hot platter and serve with Brown or Tomato Sauce.
Beef Cutlets
Beef Cutlets
Chop the flank end of the porterhouse steak very fine, first removing superfluous fat. Season meat with salt, two or three drops Tobasco Sauce, onion piece and Worcestershire Sauce to taste. Shape into cutlets about three-fourths of an inch thick; dip in egg, then in crumbs and fry in deep hot fat five minutes. Do not brown them too quickly. Dispose them around a mound of hot riced potato or well seasoned boiled rice.