Left-Over Meats
Process: Remove all fat and gristle from cold roast beef or steak. Chop fine and add ingredients in the order given, moisten with thick Brown Sauce (made by increasing the quantity of flour called for in the recipe for Brown Sauce to half cup). Shape in cones, drip in crumbs, egg and crumbs and fry in deep hot fat. Serve with Brown, Tomato, or Creole Sauce.
Process: Cook onion in butter five minutes; cut peppers in thin shreds with the shears. Add to onion. Add garlic and tomato pulp. Simmer fifteen minutes. Add Worcestershire Sauce, celery salt and Tobasco. Salt to taste. Cut cold roast beef in thin slices and re-heat in sauce. Serve with baked potatoes on the half-shell.
Line the bottom and sides of a well buttered baking dish with hot, highly seasoned mashed potatoes, to which add two tablespoons finely chopped onion or chives; over this, place a thick layer of left-over roast beef cut in small pieces; season with salt, pepper, onion juice, one tablespoon Worcestershire Sauce, moisten with Brown Sauce and cover with a layer of potato mixture, ornament rim of dish with some of the mixture forced through a pastry bag and star tube. Brush over lightly with beaten egg. Bake in a hot oven until mixture is thoroughly heated and potato is delicately browned.
Process: Add seasonings to beef; add bread crumbs, cream or butter and beaten egg yolks; shape in small balls the size of an English walnut, roll in flour, egg and crumbs, and fry in deep hot fat, drain on brown paper. Arrange in a pyramid on a hot platter and serve with Brown or Tomato Sauce.
Beef CutletsBeef Cutlets
Beef Cutlets
Chop the flank end of the porterhouse steak very fine, first removing superfluous fat. Season meat with salt, two or three drops Tobasco Sauce, onion piece and Worcestershire Sauce to taste. Shape into cutlets about three-fourths of an inch thick; dip in egg, then in crumbs and fry in deep hot fat five minutes. Do not brown them too quickly. Dispose them around a mound of hot riced potato or well seasoned boiled rice.
Cut left-over cold broiled steak or remnants of cold roast beef in one-half inch pieces. Cover with hot stock or water, add one small onion and simmer slowly until meat is tender. (About one hour). Remove onion and thicken stock with flour diluted with cold water. Season highly with salt and pepper. Add potatoes cut in one inch cubes and previously parboil ten minutes in boiling salted water. Put into a buttered baking-dish and cool; cover with a crust made of biscuit dough, rolled one-fourth inch thick. Make three incisions in top of pie. Bake twenty-five minutes in a hot oven. The top may be brushed over with the white of an egg diluted with two tablespoons milk five minutes before removing from oven.
Chop the flank ends of the porter-house steak fine (there should be one cup packed solidly). Add one-fourth cup uncooked rice, season highly with salt, pepper and a few grains of cayenne. Wrap one rounded tablespoon of this mixture in cabbage leaves which have been previously parboiled two minutes. Simmer one hour in Tomato Sauce, basting three or four times. Cover closely while cooking.
Process: Scald milk with onions and celery. Melt butter in sauce-pan, add flour and stir to a smooth paste. Strain celery and onion from milk; add milk to butter, and flour gradually while stirring constantly, season with salt if necessary, add paprika and bring to boiling point. Add corned beef; mix well and turn into a buttered baking dish. Cover with buttered crumbs. Bake in hot oven until mixture is heated through and crumbs are browned.
Process: Remove all gristle, fat and stringy parts from meat. Chop with chopping knife in bowl. Mix well with chopped potatoes, season highly with salt, pepper, and moisten with milk, cream or stock. Melt butter in spider, when hot turn in mixture and spread evenly. Place clove of garlic in centre; let cook slowly until well-browned underneath, remove garlic and fold as an omelet on to a hot serving platter. Serve with Hollandaise Sauce. Garlic may be omitted.
Cut the tip end of the cold boiled tongue in one-fourth inch slices, sprinkle them with salt and pepper, dip them in egg, then in fine bread crumbs; repeat, saute them in butter and arrange them on a hot serving platter, pour over Tomato Sauce.
Butter a two-quart brick-shape mould, line it with hot boiled rice to three-fourth inch thickness. It would require one and one-half to two cups of rice boiled, to line and cover the mold. To one cup of cold, cooked veal finely chopped and packed solidly, add one egg, slightly beaten, two tablespoons cracker-meal and sufficient Sauce Veloute to moisten mixture. Season highly with salt, pepper, lemon-juice, and one-half teaspoon parsley, finely chopped. Pack meat mixture in centre of lined mold, cover with rice, place cover well-buttered on mold and steam thirty-five minutes. Unmold on hot serving platter, sprinkle with paprika and pour around Tomato or Creole Sauce.
Process: Mix the ingredients in the order given; moisten with sauce. Spread mixture on a plate to cool. Shape, crumb and fry as other croquettes. Serve with Creole Sauce.
Cut cold roast veal in small strips. (There should be two cups). Prepare one and one-half cups of Sauce Veloute, add meat, bring to boiling point and serve in a potato or rice border, sprinkle with finely chopped chives or parsley.
Prepare same as Minced Lamb and serve on toast; garnish with half a broiled tomato placed on each portion.
Prepare a Brown Mushroom Sauce, omit the lemon juice and add one tablespoon Worcestershire Sauce, a few drops onion juice and one-fourth teaspoon paprika. Re-heat thoroughly two cups cold roast veal, cut in one inch cubes, in sauce; serve in a rice or hot mashed potato border. If the latter is used, pass the potato mixture through the pastry bag and star tube. Sprinkle border with paprika.
Process: Melt butter and brown richly in a sauce-pan, add flour and continue browning, add seasoning and stock slowly, stirring constantly; beat the jelly with a fork and add to sauce; when melted add mutton, simmer gently until mutton is heated thoroughly, add wine. Dispose mutton on a platter and pour over sauce. Left-over gravy may be used instead of making Brown Sauce.
Process:Rub the yolks through a sieve and add seasoning. Add mutton, finely minced, and cream. Melt butter in a sauce-pan, add mixture and when thoroughly heated add wine. Serve on toast. Lamb may be used in place of mutton.
Cut cold roast mutton in thin uniform slices. Cook two tablespoons butter with one slice onion, finely chopped, five minutes. Add mutton, sprinkle with salt, pepper, and pour over Brown Mushroom Sauce, to which add one tablespoon Worcestershire Sauce. Simmer until heated throughout. Arrange slices of meat over-lapping one another around a pyramid of fried potato balls; pour around sauce; garnish with toast tri-angles. Lamb, veal, duck or game may be served in this manner.
Process:Cook onion in butter five minutes; remove onion. Add flour and stir to a smooth paste, add stock gradually, stirring constantly; add meat, potato, salt and pepper; simmer gently until meat and potato is blended with sauce. Spread mixture on a plate to cool. Divide the mixture into equal parts (this mixture will make about seven croquettes).
Take up a portion of the mixture and make a depression in centre, put in a teaspoon of left-over cream peas, enclose peas carefully, shape, dip in crumbs, eggs and crumbs again. Fry in deep hot fat. Drain on brown paper and serve with Sauce Bearnaise.
Prepare a thick White Sauce and season it delicately with a very little sage. Add one and one-half cups of finely chopped cold roast pork. Season with salt, pepper and a few drops onion juice. Add one-half teaspoon finely chopped parsley. Spread mixture on plate to cool. Shape; roll in crumbs, egg and crumbs, and fry in deep hot fat. Arrange in a pyramid on hot serving platter, surround with baked apples. Pass “Sauce Soubise.”