133.—CREAMED DRIED BEEF WITH CHEESE
| ¼ pound dried beef | 1 cup milk |
| 1½ tablespoons butter | 2 tablespoons grated cheese |
| 2 tablespoons flour | 2 tablespoons ketchup |
Cut beef in small pieces, cover with boiling water, let stand five minutes, and drain; melt butter, add beef, and stir until hot; add flour and milk, and stir until smooth; add cheese and ketchup, and stir until cheese is melted. Serve with baked potatoes.
134.—AMERICAN CHOP SUEY
| 2 tablespoons bacon fat | 1 cup cooked spaghetti |
| 1 onion finely chopped | ½ teaspoon salt |
| ¾ pound flank beef chopped fine | 1/8 teaspoon pepper |
| 1 can condensed tomato soup |
Cook onion and beef in fat until brown; add tomato, spaghetti, and seasonings, and simmer ten minutes.
135.—BROWN FRICASSEE OF LAMB
| 2 pounds forequarter lamb | 2 white turnips |
| 2 quarts boiling water | 2 carrots |
| 1½ teaspoons salt | 5 tablespoons flour |
| 2 onions | ¼ teaspoon kitchen bouquet |
Cut lamb in pieces the size of a chop, trim off nearly all fat, add boiling water, heat to boiling point, and skim; add salt and vegetables (left whole), and simmer for two hours; remove meat, season with salt and pepper, dredge with flour, and sauté with two tablespoons of fat in a hot frying pan until brown; to the fat in the pan add the flour, and stir until brown, add two cups of stock, and stir until smooth; color with kitchen bouquet, add pepper, and salt if necessary. Slice vegetables, and serve with meat. Use left-over stock for soups or sauces.