168.—TRIPE FRIED IN CRUMBS
Prepare tripe as for Tripe Fried in Batter (see No. 167); dip each piece of tripe first in tomato ketchup, then in crumbs, then in beaten egg, and then in crumbs again. Fry in deep fat for one minute, and drain on soft paper.
WARMED-OVER MEATS
169.—SAVORY BEEF
| 1½ cups tomatoes | 1½ cups cold roast beef |
| 1/3 cup beef gravy | 2 cups cooked spaghetti |
| ½ onion | ½ cup bread crumbs |
| 4 cloves | 2 tablespoons beef drippings |
| 1 teaspoon salt | 1 tablespoon butter |
| 1/8 teaspoon pepper |
Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drippings and butter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato soup may be used in place of the tomato sauce. Any meat may be used.
170.—SCALLOPED CORNED BEEF
| 2 tablespoons beef drippings | 1 cup corned beef stock |
| 5 tablespoons flour | ¾ cup hot milk |
| 1 teaspoon grated onion | 1½ cups corned beef cut in half-inch cubes |
| ¼ teaspoon paprika | ½ cup Buttered Crumbs (see No. 472) |
| ¼ teaspoon celery salt |
Melt drippings, add flour, onion, and seasonings, and cook two minutes; add stock and milk, and stir until smooth; add meat, and put into a greased baking dish; cover with crumbs, and bake until crumbs are brown.