If you use ham, and have had a piece boiled, after the even slices are taken off, chip the remaining tender pieces for frizzled ham, making it as frizzled beef is made. The bits around the bone that cannot possibly be sliced, will be chopped and made into potted or deviled ham. Throw the bone into the stock pot.
A meat chopper or grinder, which costs but a dollar and a half or two dollars, will save its price in the utility of these scraps in less than a month.
The water in which you boil a leg of mutton, chicken, turkey or a fresh beef's tongue, or such vegetables as string beans, peas, rice, macaroni or barley, put aside and use in place of plain water to cover the bones for stock-making. The water in which cabbage is boiled should be saved alone and used the next day for a soup Crécy; the flavor of the cabbage, with a carrot that has been slightly browned in butter, makes a delightful soup without the addition of meat.
BEEF—UNCOOKED
The uncooked tough bits or pieces of beef may be made into any of the following dishes:
Kibbee
Chop uncooked tough meat very fine; put it twice through a grinder. To each pound, allow a tablespoonful of grated onion, a tablespoonful of chopped parsley, a teaspoonful of salt, just a dash of pepper, and a half cup of toasted piñon nuts. Form into balls about the size of an egg, stand in a baking pan, add a half pint of strained tomatoes, a tablespoonful of butter, and bake slowly thirty minutes, basting three or four times. If more than one pound of meat is used, all the ingredients must be increased accordingly.
Hamburg Steaks
The genuine Hamburg steaks are rich in onion and very rich in fatty matter, too much so to be wholesome; so we will modify them, that they may be eaten even by dyspeptics or persons with weak digestion. Put twice through a meat chopper the tough ends of steaks or bits of the round. To each pound of this meat allow a half teaspoonful of celery seed, a teaspoonful of grated onion. Form into thick even cakes, being sure that the center and sides are the same thickness. These may now be broiled over a clear fire, or under the gas lights in your gas broiler, or they may be dropped into a thoroughly heated iron pan. As soon as browned on one side, turn and brown the other. If the steaks are an inch thick, it will take eight minutes for perfect cooking. An exceedingly satisfactory way is to brown them quickly over a hot fire, then put the pan in the oven and allow them to cook for five minutes. Dust with salt, season with a little butter and pepper, and send to the table on a very hot dish; or serve with brown or tomato sauce. If they have been cooked over the fire, or in the oven, put a tablespoonful of butter into the pan in which they were cooked, add a tablespoonful of flour, a half cup of stock, and a half cup of strained tomatoes. When boiling, add a teaspoonful of salt, a dash of pepper, and pour over the steaks.
Cannelon