Brown the butter, add the chopped onion, and cook for a few minutes. Then add the chopped peppers, tomatoes, salt, pepper, and celery salt. Cook all together for a few minutes and add the thinly sliced roast beef. When the meat has become thoroughly heated, it is ready to serve.
74. COTTAGE PIE.--A very good way to use up left-over mashed potatoes as well as roast beef is to combine them and make a cottage pie. In this dish, mashed potatoes take the place of the crust that is generally put over the top of a meat pie. If well seasoned and served hot, it makes a very palatable dish.
To make a cottage pie, cover the bottom of a baking dish with a 2-inch layer of well-seasoned mashed potatoes. Over this spread left-over roast beef cut into small pieces. Pour over the meat and potatoes any left-over gravy and a few drops of onion juice made by grating raw onion. Cover with a layer of mashed potatoes 1 inch deep. Dot with butter and place in a hot oven until the pie has heated through and browned on top. Serve hot.
75. BEEF PIE.--No housewife need be at a loss for a dish that will tempt her family if she has on hand some left-over pieces of beef, for out of them she may prepare a beef pie, which is always in favor. Cold roast beef makes a very good pie, but it is not necessary that roast beef be used, as left-over steak or even a combination of left-over meats, will do very well.
Cut into 1-inch cubes whatever kinds of left-over meats are on hand. Cover with hot water, add a sliced onion, and cook slowly for 1 hour. Thicken the liquid with flour and season well with salt and pepper. Add two or three potatoes, cut into 1/4-inch slices, and let them boil for several minutes. Pour the mixture into a buttered baking dish and cover it with a baking-powder biscuit mixture. Bake in a hot oven until the crust is brown. Serve hot.
76. BEEF HASH.--One of the most satisfactory ways in which to utilize left-over roast beef or corned beef is to cut it into small pieces and make it into a hash. Cold boiled potatoes that remain from a previous meal are usually combined with the beef, and onion is added for flavor. When hash is prepared to resemble an omelet and is garnished with parsley, it makes an attractive dish.
To make beef hash, remove all skin and bone from the meat, chop quite fine, and add an equal quantity of chopped cold-boiled potatoes and one chopped onion. Season with salt and pepper. Put the mixture into a well-buttered frying pan, moisten with milk, meat stock, or left-over gravy, and place over a fire. Let the hash brown slowly on the bottom and then fold over as for an omelet. Serve on a platter garnished with parsley.
77. FRIZZLED BEEF.--While the dried beef used in the preparation of frizzled beef is not necessarily a left-over meat, the recipe for this dish is given here, as it is usually served at a meal when the preceding left-over beef dishes are appropriate. Prepared according to this recipe, frizzled beef will be found both nutritious and appetizing.
FRIZZLED BEEF
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