Cut meat in 1 inch cubes. Cover with boiling water, add 4 onion and cook slowly 30 minutes. Remove onion, thicken stock with flour, mixed to a paste with cold water, and season with salt and pepper. Cut potatoes, which have been parboiled 8 minutes, in + inch slices and add to meat. Turn into a greased baking-dish, cover with a rich biscuit dough or pie crust✪ Meat Pie, and bake in a hot oven. If pie crust is used, cut it in several places to allow the steam to escape. A pie funnel or inverted cup may be used to prevent crust from becoming soggy. Cooked meat may be used. BEEFSTEAK PUDDING. 13 lbs. round steak. 1 beef kidney. Biscuit dough✪ Beefsteak Pudding. Cut meat in small pieces; season with celery salt, salt and pepper. Line a greased baking-dish with biscuit dough, fill with meat, cover with dough, and steam 8 or 4 hours. FILLET OF BEEF. 1 fillet of beef. 1 stalk celery, or x 1b. larding pork. + tsp. dried celery leaves. 1 medium-sized onion. cloves. 1 carrot. bay leaves✪ Fillet of Beef. Remove the coarse membrane and excess of fat from the fillet. Reserve trimmings. Cut strips of larding pork 3 inches long, 4 inch wide and § inch thick. Chill the strips until firm, then lard the upper side of the fillet. Slice the vegetables and place them with the cloves, bay leaves and trimmings of fat in the baking-pan. Lay the fillet on the vegetables, and cover with small pieces of butter. Dissolve 1 tsp. salt in 4 c. boiling water and pour into the pan around fillet. Roast according to general rules. Serve with Mushroom Sauce. bo MUSHROOM SAUCE. r 1 tbsp. drippings from fillet. L ce. stock or water. 1 tbsp. butter. + @. canned mushrooms. 2 tbsp. flour. 4 tsp. Worcestershire Sauce. Salt and pepper✪ Mushroom Sauce. Make a brown sauce of the first four ingredients. Strain; add the mushrooms and simmer 5 minutes, then add Worcestershire Sauce and seasonings to taste. SHEPHERD’S PIE. Chop left-over cooked meat finely. Warm up with left-over gravy; season highly. Warm left-over mashed potatoes, beat well, add 1 egg slightly beaten✪ Shepherd’s Pie, milk if necessary, season well, beat. Line bottom of but- tered baking dish with potato, then a layer of meat and a layer of potato until dish is full. Make top crust of potato smooth. Bake in hot oven until potatoes are brown. , CORNED BEEF HASH. Remove skin and gristle from cooked corned beef; chop the meat. When meat is very fat discard most of the fat. To meat add an equal quantity of cold mashed potatoes. Season with salt and pepper, moisten with milk or cream, mix thoroughly, spread evenly in greased, hot frying- pan, then place on part of range where it may brown slowly. Fold, turn en a hot platter. Garnish with parsley.✪ Corned Beef Hash Mixture may be made into cakes and sautéd in hot fat. Other cooked meat may be used. 29 CASSEROLE OF RICE AND MEAT. 2 ce. chopped cooked meat. 1 tbsp. chopped parsley. 1 tsp. salt. 1 egg. 4 tsp. pepper. x Gc. fine bread crumbs. 4 tsp. onion juice. 4 c. cooked rice.✪ Casserole of Rice and Meat Season the meat, mix with crumbs and beaten egg, and add enough meat stock or boiling water to make mixture pack easily. Line a greased mould or dish with 8 ¢. rice, fill with meat, cover with the remainder of the rice, cover tightly and steam 45 minutes. Serve with Tomato Sauce. BEEF TIMBALE. 2 c. chopped cooked meat. 1 tbsp. chopped parsley. % tsp. salt. + ec. stewed and strained tomatoes. Pepper. 1 c. bread crumbs. % tsp. celery salt. 1 egg. Onion juice.✪ Beef Timbale Add seasonings to meat. Cook bread crumbs and tomatoes together a minute, mix with meat. Add egg slightly beaten, mix thoroughly. Fill custard cups with mixture, cover with greased paper and steam 30 minutes, or stand in a pan of hot water and cook in a moderate oven 20 minutes. Unmould, garnish with parsley and serve with Tomato or Parsley Sauce. Stock or hot water may be used instead of tomatoes.

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Cut meat in 1 inch cubes. Cover with boiling water, add 4 onion and cook slowly 30 minutes. Remove onion, thicken stock with flour, mixed to a paste with cold water, and season with salt and pepper. Cut potatoes, which have been parboiled 8 minutes, in + inch slices and add to meat. Turn into a greased baking-dish, cover with a rich biscuit dough or pie crust, and bake in a hot oven. If pie crust is used, cut it in several places to allow the steam to escape. A pie funnel or inverted cup may be used to prevent crust from becoming soggy. Cooked meat may be used. BEEFSTEAK PUDDING. 13 lbs. round steak. 1 beef kidney. Biscuit dough. Cut meat in small pieces; season with celery salt, salt and pepper. Line a greased baking-dish with biscuit dough, fill with meat, cover with dough, and steam 8 or 4 hours. FILLET OF BEEF. 1 fillet of beef. 1 stalk celery, or x 1b. larding pork. + tsp. dried celery leaves. 1 medium-sized onion. cloves. 1 carrot. bay leaves. Remove the coarse membrane and excess of fat from the fillet. Reserve trimmings. Cut strips of larding pork 3 inches long, 4 inch wide and § inch thick. Chill the strips until firm, then lard the upper side of the fillet. Slice the vegetables and place them with the cloves, bay leaves and trimmings of fat in the baking-pan. Lay the fillet on the vegetables, and cover with small pieces of butter. Dissolve 1 tsp. salt in 4 c. boiling water and pour into the pan around fillet. Roast according to general rules. Serve with Mushroom Sauce. bo MUSHROOM SAUCE. r 1 tbsp. drippings from fillet. L ce. stock or water. 1 tbsp. butter. + @. canned mushrooms. 2 tbsp. flour. 4 tsp. Worcestershire Sauce. Salt and pepper. Make a brown sauce of the first four ingredients. Strain; add the mushrooms and simmer 5 minutes, then add Worcestershire Sauce and seasonings to taste. SHEPHERD’S PIE. Chop left-over cooked meat finely. Warm up with left-over gravy; season highly. Warm left-over mashed potatoes, beat well, add 1 egg slightly beaten, milk if necessary, season well, beat. Line bottom of but- tered baking dish with potato, then a layer of meat and a layer of potato until dish is full. Make top crust of potato smooth. Bake in hot oven until potatoes are brown. , CORNED BEEF HASH. Remove skin and gristle from cooked corned beef; chop the meat. When meat is very fat discard most of the fat. To meat add an equal quantity of cold mashed potatoes. Season with salt and pepper, moisten with milk or cream, mix thoroughly, spread evenly in greased, hot frying- pan, then place on part of range where it may brown slowly. Fold, turn en a hot platter. Garnish with parsley. Mixture may be made into cakes and sautéd in hot fat. Other cooked meat may be used. 29 CASSEROLE OF RICE AND MEAT. 2 ce. chopped cooked meat. 1 tbsp. chopped parsley. 1 tsp. salt. 1 egg. 4 tsp. pepper. x Gc. fine bread crumbs. 4 tsp. onion juice. 4 c. cooked rice. Season the meat, mix with crumbs and beaten egg, and add enough meat stock or boiling water to make mixture pack easily. Line a greased mould or dish with 8 ¢. rice, fill with meat, cover with the remainder of the rice, cover tightly and steam 45 minutes. Serve with Tomato Sauce. BEEF TIMBALE. 2 c. chopped cooked meat. 1 tbsp. chopped parsley. % tsp. salt. + ec. stewed and strained tomatoes. Pepper. 1 c. bread crumbs. % tsp. celery salt. 1 egg. Onion juice. Add seasonings to meat. Cook bread crumbs and tomatoes together a minute, mix with meat. Add egg slightly beaten, mix thoroughly. Fill custard cups with mixture, cover with greased paper and steam 30 minutes, or stand in a pan of hot water and cook in a moderate oven 20 minutes. Unmould, garnish with parsley and serve with Tomato or Parsley Sauce. Stock or hot water may be used instead of tomatoes.

Lillian Massey school recipes