BEEF PIE
Lay in a pie dish a few thin slices of onion; then a layer of cold cooked beef cut very thin. Dredge with a little flour, pepper, and salt; fill the dish with these articles in alternate layers, and add any cold gravy there may be at hand. Scald and peel enough tomatoes to cover the top of the dish; have them of uniform size, and place them close together. Spread over them some bread crumbs, salt, pepper, and bits of butter. Place the dish in the oven, and cook until the tomatoes are tender.
Mutton or veal may be used in the same way.
WARMED-OVER BEEF (CHAFING-DISH)
Cut the beef into small thin slices, and trim off the fat. Put into a stew pan one tablespoonful of butter, and one tablespoonful of flour. When cooked, and a little browned, add slowly one cupful of stock, one teaspoonful each of Worcestershire sauce and mushroom catsup. Season with salt and pepper to taste. Add the slices of beef, and let them become thoroughly hot. Then place in the center of a hot dish, and pour the sauce over them. Garnish with croûtons, and serve with it farina balls (see page [223]). Tomato catsup may be substituted for the Worcestershire sauce. When this dish is to be prepared in a chafing-dish, the sauce may be made beforehand; the heating and mixing only being done over the lamp, and croûtons alone served with it. Any kind of meat or fish may be used in this way.
INSIDE FLANK
Take the piece of meat called the inside flank; wipe it clean with a wet cloth; carefully remove the skin and fat and lay it flat on a board; moisten three quarters of a cupful of crumbs with stock; add one teaspoonful of salt, one quarter teaspoonful of pepper, one teaspoonful onion juice or one half onion chopped fine, one tablespoonful chopped parsley. Spread this mixture on the meat evenly; then roll and tie it with white twine; turn in the ends to make it even and shapely.
Cut into dice an onion, turnip, and carrot, and place them in a baking-pan; lay the rolled meat on the bed of vegetables; pour in enough stock or water to cover the pan one inch deep; add a bouquet made of parsley, one bay-leaf and three cloves; cover with another pan, and let cook slowly for four or five hours, basting frequently. It can be done in a pot just as well, and should be covered as tight as possible; when cooked, strain off the vegetables; thicken the gravy with brown roux and serve it with the meat. Long, slow cooking is essential to make the meat tender. If cooked too fast it will not be good.
A thin steak cut from the round may be cooked the same way, and a little ham chopped fine may be added to the stuffing. The cost of this dish is not more than eighteen to twenty-five cents, and is enough for four or five persons.