Rice the potatoes or rub them through a sieve; butter a fireproof dish, put in alternate layers of potatoes and meat, add a little pepper, salt, and gravy to each layer; continue this until the dish is full, and have a good layer of potatoes for the top; mark the top with a fork, and put on a few pieces of butter or dripping.
Bake a nice brown color and serve hot.
MACARONI RAGOUT
- ½ package macaroni
- 2 tablespoonfuls chopped cooked ham
- 1 tablespoonful chopped cooked meat or tongue
- 1 oz. (4 tablespoonfuls) grated cheese
- Salt, pepper, and dust of red pepper
- 2 tablespoonfuls cornstarch
- ½ pint (1 cup) milk
- 1 oz. (1 heaping tablespoonful) butter
- ½ teaspoonful meat extract
- 1 tablespoonful chopped parsley.
Break the macaroni into inch lengths, then boil it in plenty of boiling salted water until tender; drain and keep hot.
Mix the cornstarch with a little cold milk till smooth; boil the remaining milk, stir in the cornstarch, meat extract, seasonings, chopped parsley, cheese, chopped ham, chopped meat or tongue; allow to cook for ten minutes, stirring occasionally.
Pile the macaroni mixture in a buttered casserole and pour over it the cornstarch mixture.
Put in the oven to brown over and serve hot.
CREAMED DRIED BEEF WITH MACARONI
- ½ lb. sliced dried beef
- ¼ lb. macaroni
- 4 hard cooked eggs cut in rings
- 1 pint (2 cups) milk
- 4 ozs. (4 tablespoonfuls) butter
- 4 ozs. (4 tablespoonfuls) flour
- Salt and paprika to taste