Left-overs made palatable

Put all the remains, — there ought to be about four quarts of left-overs for this soup, — into the cold water. Chop the vegetables fine, add the herbs, seasoning and any gravy left-overs. Set the kettle over a very slow fire and allow the soup to come to the boil. Let it simmer slowly for six hours, removing all scum that rises. Strain it through a fine sieve and let the stock stand over night before using. BEEF STEW 1 carrot 4 potatoes 2 cups brown stock 1 teaspoon onion butter i£ cups cold beef 2 cloves 3 tablespoons cold rice Pepper and salt Cook in boiling water the carrot, cut in quarters, and the potatoes cut in slices one inch thick. Strain the water from them when parboiled. In a saucepan put the stock, onion butter, the beef cut in slices, cloves, the carrot and potatoes, cold rice and pepper Made Palatable 99 and salt. Allow it to simmer very slowly until the potato and carrot are tender. This makes a very savory stew. CURRIED BEEF 1 tablespoon butter 1 tablespoon minced onion 1 teaspoon curry powder 2 cups brown stock i teaspoon salt 1 cup cold roast beef Into an iron spider put the butter and onion. Let it brown, then add the curry powder. Cook slowly for a few minutes, pour in the stock and half a teaspoon of salt. Let it simmer until reduced to a cup of liquor. Add the roast beef cut in inch cubes. Serve in a deep platter with a border of boiled rice. MEAT MINCED WITH POACHED EGGS 2 cups cold meat 1 cup gravy or stock Pepper Salt 1 teaspoon onion butter Chop a pint of meat coarsely, season it well, heat in a cup of left-over gravy or stock. Do not allow it to boil, merely to come to a simmer. Serve on diamonds of toast with a poached egg on top of each slice. GRILLED SLICES WITH CREOLE SAUCE Cut from roast beef six slices of the rarest meat, broil for five minutes over a clear fire, put on a hot plate and serve with a sauce made as follows: In a saucepan put two tablespoons of butter, two tablespoons of chopped onion and one tablespoon of chopped green pepper. Fry to a light brown, stirring ioo Left-Overs constantly. Add two tablespoons of flour and stir to a paste; then put in a pint of brown stock, two teaspoons of Worcestershire sauce, a teaspoon of dry mustard and two teaspoons of vinegar. Salt and pepper to taste. Cook over a slow fire, beating the sauce with a whisk till smooth. Add at the last a teaspoon of chopped parsley and a quarter of a can of mushrooms cut in halves. Let the sauce come to a boil, then pour over the grilled meat. Serve with French fried potatoes. BEEF IN BROWN SAUCE Prepare a cup of brown sauce as follows: Cook one tablespoon of butter, one teaspoon of scraped onion and one tablespoon of flour until brown. Add one cup of brown stock and beat it smooth with a whisk. Season with pepper and salt. Add one cup of cold roast beef and one cup of cold potatoes cut in inch dice. Let it come to a boil and serve surrounded by toast points. DEVILED BEEF Take slices of rare roast beef and spread with butter on each side, as if you were buttering bread. Spread over this a mustard made by mixing a tablespoon of vinegar with three tablespoons of mustard and - a dash of salt and pepper. Lay on a smoking hot iron spider and fry till the slices begin to curl over. MOCK TERRAPIN 6 hard-boiled eggs 2 cups brown stock 4 cups cold beef 2 tablespoons butter 2 tablespoons flour £ cup sherry or cider Put the butter and flour in a small saucepan ' and when well blended pour in the soup, beat till quite Made Palatable 101