Made-Over Dishes

by S. T. Rorer

Minced Beef on Toast

Take the meat from between the bones of a rib roast, or any little bits that would not be serviceable in other dishes, chop them fine, and to each pint, allow one tablespoonful of butter, one of flour and a half pint of tomatoes or stock. Mix the butter and flour together, then add the tomatoes strained or stock; when boiling add the meat, and a palatable seasoning of salt and pepper. Stand the mixture over hot water until smoking hot, and serve on squares of toasted bread.

Barbecue of Cold Beef

Cut cold-roasted or boiled beef into thin slices. Put into your saucepan two tablespoonfuls of butter, two tablespoonfuls of catsup and two tablespoonfuls of sherry; stir until hot; drop the slices of beef into this, cover the saucepan, shake occasionally for a minute, until the beef is smoking hot, and send at once to the table. This is exceedingly nice made and served from a chafing dish. This dish may be made by omitting the sherry and using a teaspoonful of Worcestershire sauce, a teaspoonful of mushroom catsup and two tablespoonfuls of stock.

Salt Beef Hash No. 1

Cold cooked corned beef is best made into hash. Chop sufficient to make one pint. Chop the same quantity of cold boiled potatoes; mix the two together, put them into a saucepan, add a half pint of stock, a tablespoonful of butter, teaspoonful of onion juice and a quarter of a teaspoonful of black or white pepper. Stir carefully and constantly until the mixture reaches the boiling point. Serve at once on buttered toast.

Salt Beef Hash No. 2

Chop enough cold cooked corned beef to make a pint; chop the same quantity of cold boiled potatoes; mix the two together. Put them into a stewing pan, add one pint of stock; simmer for just a moment; take from the fire, add two eggs well beaten, a dash of pepper; turn the mixture into a baking dish and bake in a quick oven twenty minutes.

Rechauffee of Beef

Cut any left-over cold beef into thin slices. Cut into slices three cold boiled potatoes. Peel two tomatoes, cut them into halves, squeeze out the seeds, and then cut the tomatoes into small bits. Chop one good sized onion. Put a layer of tomato in the bottom of a baking dish, then beef, then a seasoning of onion, salt and pepper, and if you have it, a little chopped celery, then potatoes, then again tomatoes, beef, and so continue until you have used the materials, having the last layer tomatoes. Dust the top with bread crumbs, put over a few bits of butter and bake a half hour in a moderately quick oven.