Beef-Steak Pie
Cut left-over cold broiled steak or remnants of cold roast beef in one-half inch pieces. Cover with hot stock or water, add one small onion and simmer slowly until meat is tender. (About one hour). Remove onion and thicken stock with flour diluted with cold water. Season highly with salt and pepper. Add potatoes cut in one inch cubes and previously parboil ten minutes in boiling salted water. Put into a buttered baking-dish and cool; cover with a crust made of biscuit dough, rolled one-fourth inch thick. Make three incisions in top of pie. Bake twenty-five minutes in a hot oven. The top may be brushed over with the white of an egg diluted with two tablespoons milk five minutes before removing from oven.
Creole Croquettes
Chop the flank ends of the porter-house steak fine (there should be one cup packed solidly). Add one-fourth cup uncooked rice, season highly with salt, pepper and a few grains of cayenne. Wrap one rounded tablespoon of this mixture in cabbage leaves which have been previously parboiled two minutes. Simmer one hour in Tomato Sauce, basting three or four times. Cover closely while cooking.
Corned Beef au Gratin
- 2 cups cold left-over corned beef cut in small dice.
- 2 slices onion.
- 1 cup celery, coarse stalks and leaves cut in pieces.
- 4 tablespoons butter.
- 4 tablespoons flour.
- 2 cups milk.
- ¼ teaspoon paprika.
- ¾ cup buttered crumbs.
Process: Scald milk with onions and celery. Melt butter in sauce-pan, add flour and stir to a smooth paste. Strain celery and onion from milk; add milk to butter, and flour gradually while stirring constantly, season with salt if necessary, add paprika and bring to boiling point. Add corned beef; mix well and turn into a buttered baking dish. Cover with buttered crumbs. Bake in hot oven until mixture is heated through and crumbs are browned.
Corned Beef Hash
- 2 cups cooked corned beef, chopped moderately.
- 2 cups cold cooked potatoes, chopped moderately.
- Salt, pepper and clove garlic.
- Cream, milk or stock.
- 2 tablespoons butter.
Process: Remove all gristle, fat and stringy parts from meat. Chop with chopping knife in bowl. Mix well with chopped potatoes, season highly with salt, pepper, and moisten with milk, cream or stock. Melt butter in spider, when hot turn in mixture and spread evenly. Place clove of garlic in centre; let cook slowly until well-browned underneath, remove garlic and fold as an omelet on to a hot serving platter. Serve with Hollandaise Sauce. Garlic may be omitted.