CREOLE HOT POT
Put two pounds of beef ribs into a saucepan with a tablespoonful of drippings or butter. Add two chopped onions, a chopped clove of garlic, half a dozen seeded and shredded green peppers, pepper and salt to season, a pinch of thyme, a tablespoonful of vinegar, a dozen raisins, a dozen olives, and a can of tomatoes. Cover and cook until the meat falls from the bones. Take out the bones, thicken with flour browned in butter, and serve on buttered toast.
BEEF PIE
Cut cold cooked beef into dice and reheat in gravy or in [Brown Sauce]. Season with grated onion, salt, pepper, and Worcestershire and add a few diced carrots. Line a buttered baking-dish with biscuit crust, put in the meat, cover with crust, gash, brush with beaten egg, and bake until thoroughly done. Serve very hot in the same dish.
CREAMED BEEF PIE
Reheat cold cooked chopped beef in a [Cream Sauce], seasoning with chopped onion and minced parsley. Put into a baking-dish, cover with boiled rice or mashed potato, and bake. Serve very hot in the same dish.
GERMAN BEEF BALLS
Chop very fine cold cooked beef. Season with salt, cayenne, minced parsley, and grated onion. Add one-fourth the quantity of bread crumbs and enough beaten egg to bind. Shape into balls or small flat cakes, dredge with flour, and fry brown.
TURKISH BEEF STEW
Cut cold cooked beef into dice. Brown it in butter, take from the fire, add four tablespoonfuls of tomato catsup, a chopped onion, fried, a shredded green pepper, also fried, salt and black pepper to season, and enough stock or gravy to moisten. Heat thoroughly and serve in a border of boiled rice.