7. Uses of left over meat.
(1) Rissoles.—Run meat together with small piece of onion through a chopper. Add salt, pepper, a little cold cereal, or bread crumbs, and beaten egg, allowing one egg to about a pound of meat. Shape into flat round cakes, roll in flour and sauté in butter until well browned. These may be served with tomato sauce.
Tomato Sauce.
| Onion | 1 | teaspoonful chopped |
| Salt | 1⁄4 | teaspoonful |
| Pepper | ||
| Flour | 2 | tablespoonfuls |
| Butter | 2 | tablespoonfuls |
| Sugar | 1 | teaspoonful |
| Cloves | 3 | |
| Tomatoes | 2 | cups |
Brown the onion in butter and stir in the flour. When it has bubbled up, add the tomatoes and seasonings. Stir constantly until it thickens. Strain into a hot bowl.
Teacher’s Note.—One sixth of these recipes would be as small an amount as it would be practicable to use.
(2) Croquettes.
| Cold meat or chicken | 2 | cups |
| Salt | 1⁄2 | teaspoonful |
| Pepper | 1⁄8 | teaspoonful |
| Cayenne | Few | grains |
| Onion juice | Few | drops |
| White sauce | 1 | cup, thick, hot |
| Beaten egg | ||
| Dried bread crumbs |
Mix ingredients in order given and let mixture cool. Shape into croquettes, roll in crumbs, beaten egg and crumbs again, place in a frying basket and fry in deep fat to a golden brown.