Left overs

Chop fine any left-over tough bits of lean beef. Cook together for a moment a gill of strained tomatoes and one cup of bread crumbs ; add to the meat, rub to a smooth paste, season with a quarter of a teaspoonful of celery seed, a half teaspoonful of salt and a dash of pepper ; mix, and then stir in carefully the wellbeaten whites of two eggs ; fill into custard cups, stand in a pan of boiling water, and cook in a moderate oven twenty minutes. Serve with tomato sauce. This recipe is for one pound of beef. BEEF— COOKED Ras^out Cut pieces of cold boiled or roasted beef into cubes of one inch ; to each quart of this allow two tablespoonfuls of butter, two of flour and a pint of stock. Rub the butter and flour together, add the stock, stir until boiling ; add a tablespoonful of onion juice, a teaspoonful of browning or kitchen bouquet, a teaspoonful of salt, a tablespoonful of tomato catsup, a tablespoonful chopped parsley; add the meat ; stand over the back part of the stove until thoroughly hot ; serve on a heated platter garnished with triangular pieces of toasted bread. A few left-over olives, mushrooms, or even a chopped truffle, may be added. Bresleau Chop sufficient cold cooked meat to make one pint, season it with a teaspoonful of salt and a quarter of a teaspoonful of pepper. Put a half cup of stock or water, two tablespoonfuls of bread crumbs and a tablespoonful of butter BEEF— COOKED 17 over the fire ; when hot, add to it the meat ; take from the fire and stir in carefully two well-beaten eggs. Put this in greased custard cups, stand them in a baking pan half filled with boiling water, and bake in a moderate oven fifteen or twenty minutes ; serve with tomato sauce or sauce Bechamel. Beef Croquettes Chop sufficient cold cooked beef to make one pint ; add to it a teaspoonful of salt, teaspoonful of onion juice, a dash of cayenne, a quarter of a teaspoonful of pepper, and a grating of nutmeg. Put a half pint of milk over the fire. Rub together one tablespoonful of butter and two tablespoonfuls of flour, add them to the hot milk, stir until you have a smooth thick paste; take from the fire ; mix with it the meat, and turn out to cool. When cold, form into croquettes. Beat one egg, add to it a tablespoonful of warm water, and beat again. Dip the croquettes first into this, then roll them in bread crumbs, and fry them in smoking hot fat. They may be served plain or with tomato sauce. Beef Steak Puddins: Cut cold cooked steak into cubes of a half inch. To each pint of these allow a half pint of milk, six tablespoonfuls of flour, two eggs, and two tablespoonfuls of chopped suet. Put the flour into a bowl ; beat the eggs, add to them the milk, then add gradually to the flour; make perfectly smooth. Cover the bottom of a baking dish with a layer of the batter, put in the bits of steak, sprinkle over the chopped suet, then a dusting of salt and pepper, and, if you like, a few drops of onion juice ; now put over the remaining quantity of the batter, and bake in a moderately quick oven an hour and a half. Potato Dumplins^s Take any pieces of cold cooked meat, chop them fine, season carefully with salt, pepper, chopped parsley or celery. To each pint allow two tablespoonfuls of melted butter. For the crusty you may use left-over cold mashed potatoes ; if so, add a little milk and stir them over the fire until smooth and hot. If potatoes are boiled for the purpose, BEEF—COOKED 19 add salt, butter and milk, and beat them until light. Line to the depth of one inch, a baking dish, put the meat in the centre, cover the top with mashed potatoes, smooth, brush with milk and bake in a moderate oven a half hour. Qobbits