Creamed Cold Meat

Ingredients

• 2 cups cold meat, cut small
• the 'White Sauce' given hereafter

Method

1. 1

   Make the 'White Sauce', then stir in the cold meat and cook till thoroughly heated through.

2. 2

   Season and serve.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 451. The excerpt below is the record exactly as published.

CREAMED COLD MEAT— Make the " White Sauce " given hereafter;, then stir in 2 cups cold meat, cut small, and cook till it is thoroughly heated through. Season and serve. Cold roast beef, mutton, veal, lamb, turkey, chicken or duck is nice this way. If desired for a change 1 or 2 cups of cold boiled potatoes, cut into dice, can be heated with the meat. Curry stew. — By adding a teaspoon of curry powder to the above a curry stew can be made. DEVILED MEAT.— Make the " Deviled Sauce " given hereafter, and put in cold roast meat cut into pieces; cook till thoroughly heated through and serve. Season more highly if desired. Cold roast beef, mutton, veal, lamb, turkey, chicken or duck are nice thus served. Lobster can be cooked the same way. MEAT RE= WARMED — Into the blazer put 4 teaspoons^ butter, 2 teaspoons of fruit jelly (currant, grape, or api^le) and the juice of half a lemon. Cook and stir till these are blended to form a smooth sauce; then put in slices of cold roast beef, mutton or lamb, add pep- per and salt, and cook till they are thoroughly warmed through, turning the pieces frequently. Use a low flame, so as not to scorch the jelly. Cold game orfoiol may be re= warmed in the same way. BROILED BEEFSTEAK.— Heat the blazer very hot, rub it with butter, and put in the steak; rather thin pieces are best; turn it often, and if it sticks to the pan or scorches, put in more butter. If the blazer is very hot it will broil nearly as well as on a gridiron. Lamb chops (choose small, thin ones) or veal cutlets can be broiled the same way. Venison steak can be broiled the same way. When nearly done a little jelly can bo melted and poured over it or the jelly can be served with it. BEEFSTEAK AND ONIONS In the bla- zer melt 1 tablespoon 1. STAND AND LAMP. 2. HOT WATEB PAN. BLAZES OB CHAFING DZBH. WOODEN BPOON./ 614 THE CHAFING DISH butter; when hot put in |- lb. beefsteak cut into slices about ^ inch thick; cook about 5 minutes, turning so as to cook both sides; then put in 3 teaspoons chopped onions; cook about 5 minutes, season with salt and pepper and serve. A little chopped parsley added last will be an improvement. DRIED BEEF. — In the blazer put 2 teaspoons butter and 1 cup milk; when hot, put in ^ pint dried beef, chopped fine, and cook till well heated— about 6 minutes; then slowly stir in 2 beaten eggs, and when thick, season with salt and pepper and serve on fried bread or toast. Use both pans with hot water in the lower one. CALF'S BRAINS, CREAMED.— Prepare, parboil and cut the calf's brains into small pieces as directed on page 136. Make the "White Sauce" given hereafter

Cook this with the app: pantry check, scaling, and the assistant.