3. Warm left-over potatoes, beat well, add egg and season-
ings; add milk if necessary.
4. Butter a baking dish; put in a layer of potato, then a
layer of meat; repeat, having potato on top.
5. Bake in hot oven until potatoes are browned.
BEEF LEFT-OVERS
43
2tb.
Mc.
f.g.
VsT.
VsT.
1 T.
1 T.
BROWNED HASH.
1 c. minced cooked meat.
2 c. mashed potatoes.
Salt and pepper.
1 T. grated onion.
1 T. finely chopped parsley.
1 egg.
Stock, gravy or stramed tomato.
}/2 tb. fat, for pan.
1. Mix ingredients thoroughly.
2. Heat an omelet pan; put in fat.
3. Spread mixture evenly in pan; reduce heat.
4. Cook slowly so that mixture browns evenly.
5. Fold as an omelet.
6. Garnish with parsley; serve with Tomato Catsup or hot
Tomato Sauce.
Note. — The mixture may be shaped into round flat
cakes and browned.
HASH ON TOAST.
2 tb. 2 c. cooked meat, diced.
1 tb. 1 c. cooked potatoes, diced.
H tb. }4 c. cooked carrots, diced.
13^ T. 2 tb. butter or dripping.
3^ tb. 3 tb. flour.
f.g. H T. salt.
f.g. f.g. pepper.
He. 2 c. stock or water.
3 drops H T. Worcestershire sauce.
3^ T. T. chopped parsley.
}4 slice Toast.
1. Make a brown sauce, add meat and vegetables; heat
thoroughly.
2. Serve on toast; garnish with toast points and parsley.
1 tb.
Vs
f.g.
f.g.
Hth.
J^tb.
f.g.
He.
3tb.
ROYAL SCALLOP.
1 c. cooked meat, diced, or flaked fish.
3 hard cooked eggs, chopped.
3^ T. salt.
f.g. pepper.
2 tb. butter.
4 tb. flour.
H T. salt,
f.g. cayenne.
2 c. milk.
1^2 e. buttered crumbs.
44
CANADIAN COOK BOOK
1. Butter a baking dish, put in a layer of crumbs.
2. Add layer of meat and eggs; sprinkle with seasonings.
3. Cover with a layer of crumbs; repeat.
4. Make white sauce, pour over meat mixture.
5. Cover with crumbs; bake until brown in a moderate
oven.
BEEF RISSOLES.
2 c, minced, cooked meat.
4 drops
}/2 T. grated onion.
'AT.
^ tb. chopped parsley.
f.g.
Salt and pepper.
2 T.
3 tb. fat.
IHth.
6 tb. flour.
f.g.
^ T. salt.
f.g.
}/8 T. pepper.
3tb.
1 c. stock.✪ Beef Rissoles
1. Add onion, parsley and seasonings to meat.
2. Make thick brown gravy of remaining ingredients;
when cooked, add meat mixture.
3. Cool; shape as cones or cylinders.
4. Roll in crumbs, egg and crumbs.
5. Fry in deep fat which browns a cube of bread in
40 sees.— 390° F.
6. Drain; garnish; serve with Tomato Sauce.
CASSEROLE OF RICE AND MEAT.
2 tb.
2 c. minced cooked meat.
Vl6 T.
1 T. salt.
f-g.
}4 T. pepper.
VsT.
1 tb. parsley, finely chopped.
3 drops
A T. grated onion.
3^tb.
}4: c. stale bread crumbs.
1 T.
1 egg.
Vsc.
23^ c. cooked rice.✪ Casserole of Rice and Meat
1. Mix meat with seasonings and crumbs.
2. Add beaten egg and gravy or boiling water to make
mixture moist.
BEEF LEFT-OVERS
45
3. Butter a mould, line with rice.
4. Fill centre with meat, cover with a layer of rice.
5. Cover or tie down with buttered paper.
6. Steam 45 mins., turn out on hot platter; serve with
Tomato Sauce.
BEEF TIMBALES.
3 tb.
Vi6 T.
3 drops
MT.
1 T.
1 T.
About 1 tb.
2 c. minced cooked meat.
Salt and pepper.
3^ T. celery salt.
3^ T. grated onion.
1 tb. chopped parsley.
1 c. bread crumbs.
1 egg.
3^2 c. strained tomatoes or gravy. ✪ Beef Timbales
1. Mix meat with seasonings, add beaten egg.
2. Mix bread crumbs with tomato, let stand 5 mins.,
add to meat; mix thoroughly.
Page 13 · 7 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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3. Warm left-over potatoes, beat well, add egg and season-
ings; add milk if necessary.
4. Butter a baking dish; put in a layer of potato, then a
layer of meat; repeat, having potato on top.
5. Bake in hot oven until potatoes are browned.
BEEF LEFT-OVERS
43
2tb.
Mc.
f.g.
VsT.
VsT.
1 T.
1 T.
BROWNED HASH.
1 c. minced cooked meat.
2 c. mashed potatoes.
Salt and pepper.
1 T. grated onion.
1 T. finely chopped parsley.
1 egg.
Stock, gravy or stramed tomato.
}/2 tb. fat, for pan.
1. Mix ingredients thoroughly.
2. Heat an omelet pan; put in fat.
3. Spread mixture evenly in pan; reduce heat.
4. Cook slowly so that mixture browns evenly.
5. Fold as an omelet.
6. Garnish with parsley; serve with Tomato Catsup or hot
Tomato Sauce.
Note. — The mixture may be shaped into round flat
cakes and browned.
HASH ON TOAST.
2 tb. 2 c. cooked meat, diced.
1 tb. 1 c. cooked potatoes, diced.
H tb. }4 c. cooked carrots, diced.
13^ T. 2 tb. butter or dripping.
3^ tb. 3 tb. flour.
f.g. H T. salt.
f.g. f.g. pepper.
He. 2 c. stock or water.
3 drops H T. Worcestershire sauce.
3^ T. T. chopped parsley.
}4 slice Toast.
1. Make a brown sauce, add meat and vegetables; heat
thoroughly.
2. Serve on toast; garnish with toast points and parsley.
1 tb.
Vs
f.g.
f.g.
Hth.
J^tb.
f.g.
He.
3tb.
ROYAL SCALLOP.
1 c. cooked meat, diced, or flaked fish.
3 hard cooked eggs, chopped.
3^ T. salt.
f.g. pepper.
2 tb. butter.
4 tb. flour.
H T. salt,
f.g. cayenne.
2 c. milk.
1^2 e. buttered crumbs.
44
CANADIAN COOK BOOK
1. Butter a baking dish, put in a layer of crumbs.
2. Add layer of meat and eggs; sprinkle with seasonings.
3. Cover with a layer of crumbs; repeat.
4. Make white sauce, pour over meat mixture.
5. Cover with crumbs; bake until brown in a moderate
oven.
BEEF RISSOLES.
2 c, minced, cooked meat.
4 drops
}/2 T. grated onion.
'AT.
^ tb. chopped parsley.
f.g.
Salt and pepper.
2 T.
3 tb. fat.
IHth.
6 tb. flour.
f.g.
^ T. salt.
f.g.
}/8 T. pepper.
3tb.
1 c. stock.
1. Add onion, parsley and seasonings to meat.
2. Make thick brown gravy of remaining ingredients;
when cooked, add meat mixture.
3. Cool; shape as cones or cylinders.
4. Roll in crumbs, egg and crumbs.
5. Fry in deep fat which browns a cube of bread in
40 sees.— 390° F.
6. Drain; garnish; serve with Tomato Sauce.
CASSEROLE OF RICE AND MEAT.
2 tb.
2 c. minced cooked meat.
Vl6 T.
1 T. salt.
f-g.
}4 T. pepper.
VsT.
1 tb. parsley, finely chopped.
3 drops
A T. grated onion.
3^tb.
}4: c. stale bread crumbs.
1 T.
1 egg.
Vsc.
23^ c. cooked rice.
1. Mix meat with seasonings and crumbs.
2. Add beaten egg and gravy or boiling water to make
mixture moist.
BEEF LEFT-OVERS
45
3. Butter a mould, line with rice.
4. Fill centre with meat, cover with a layer of rice.
5. Cover or tie down with buttered paper.
6. Steam 45 mins., turn out on hot platter; serve with
Tomato Sauce.
BEEF TIMBALES.
3 tb.
Vi6 T.
3 drops
MT.
1 T.
1 T.
About 1 tb.
2 c. minced cooked meat.
Salt and pepper.
3^ T. celery salt.
3^ T. grated onion.
1 tb. chopped parsley.
1 c. bread crumbs.
1 egg.
3^2 c. strained tomatoes or gravy.
1. Mix meat with seasonings, add beaten egg.
2. Mix bread crumbs with tomato, let stand 5 mins.,
add to meat; mix thoroughly.