For Using Left Over Beef

Ingredients

• 4 large or 6 small white potatoes.
• 2 large or 4 small onions.
• Use scraps of beef on hand—not over 1 pint.
• Butter.
• salt and pepper to taste.

Method

1. 1

   Cut all in moderately small pieces, put in pan, pour gravy over; if none, use tablespoon butter and enough hot water to fill in.

2. 2

   Bake in oven till potatoes and onions are done.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 8. The excerpt below is the record exactly as published.

butter. Mix all together, pressing firmly into a loaf. Cover with fine bread crumbs and bake two and one-half hours.. Baste often. Mrs. W. P. Bavuarp. Pot Roast Put one-half a cup of lard in pot and have it smoking hot. Put in roast and turn back and forth in lard for twenty min- utes; then cover with boiling water and cook until done. If desired, put onions on roast when cooking in the lard. Mrs. W. H. Harris. Beefsteak Remove gristle and bone, wash and beat well. Roll in flour and put in deep, boiling fat, adding salt after the blood has come to the surface; then fry slowly, with pan covered, until nicely browned on both sides. If you make the browned gravy with the meat still in the pan, the gravy will be better and the steak softer; but if desired dry, remove before making gravy. Mrs. U. B. ALexanper. 20 Each package of KNOX GELATINE makes FOUR PINTS of jelly Broiled Steak Wipe meat with damp cloth, trim off large pieces of fat, grease broiler and place meat on it. Broil over clear fire, turn- ing every few seconds for first minute to prevent juice from escaping. Sprinkle with salt and pepper. Serve on hot platter, with “parsley butter.” Parsley Butter: Three tablespoons butter, one tablespoon lemon juice, one cup parsley (chopped). Cream butter, add lemon and chopped parsley. Mrs. R. B. Tempreton. Roast Beef Place meat in moderately hot oven, in just enough water to prevent sticking. Sprinkle with flour, salt and pepper. Cook slowly, and every few minutes basting, so as to brown evenly. Place boiled Irish potatoes around roast. A roast of about three or four pounds will require one and one-half hours to cook thoroughly. Mrs. R. B. Tempreton. Pork Roast Four pounds of pork loin. Wash, rub good with salt, put in roast-pan two cups water; turn occasionally while cooking. Three tablespoons of vinegar, one tablespoon of flour and one red pepper. Mix and pour over roast. Put back in oven five minutes. This serves fifteen. Mrs. E. A. Martin. Pork Chops Cook as you would chicken, and it will taste very much like it. Thoroughly salt and pepper each chop separately. With a small portion fat go over each piece again. Dredge each piece with flour. Cover, and when brown on both sides half fill the pan with water. When it begins to stew, lower the fire and cook at least half an hour. Miss Mitprep H. Siru. Croquettes Melt two tablespoons butter in a saucepan, add two table- _ spoons corn starch, one pint scalded milk added slowly. Stir well. Add one beaten egg. Add this to the following: two cups chopped meat, one teaspoon salt, one-half teaspoon celery, little pepper and onion juice, one teaspoon chopped parsley. Shape, th Il in egg, again in crumbs, and fry in hot Tard aaa aie Mrs. W. P. Baviarp. 21 KNOX GELATINE solves the problem of ‘‘What to have for dessert”’ Fried Chicken Wash chicken in water having a bit of soda; rinse quickly, not keeping chicken long in water. Sprinkle with one rounded tablespoon salt and a bit of pepper. Roll in flour, ‘put in fry- ing-pan, having one rounded tablespoon fat, smoking hot. Turn immediately, cover, and cook in moderate oven until tender. Under favorable conditions it will be browned on both sides. For steak use only a small quantity of fat. Do not salt and pepper until tender. When cooked as much as you wish, take from oven, butter and pepper and sprinkle with salt. Mrs. D. N. Cavriness. Chicken Roast 1 five pound hen. Salt and pepper. Flour. Dressing and lard. Prepare the hen, soak one hour or more in cold salt water, take out, drain well and wipe with dry cloth. Salt, pepper and rub with lard, and sprinkle with flour after you have added the dressing. Put in fireless cooker at 8 o’clock, and when you return from church Sunday your chicken is ready to serve. Lift the chicken out and make gravy. Serve hot. Mrs. J. B. Martin. Baked Hen After ready for cooking, put hen on to cook, with water enough to cover it, and keep covered well to retain steam. When tender, remove and use broth from parboiling for dress- ing. Dressing: One quart toasted bread crumbs moistened with broth from chicken, four tablespoons of butter, beaten yolks of two eggs, salt and pepper to taste. Add oysters or celery if desired, and bake until brown and tender. Mrs. M. M. Murcutison. Hungarian Goulash One pound round steak, cut into one-inch squares; one pound veal steak, cut into one-inch squares; one pound pork steak, cut into one-inch squares; one green pepper, chopped; two medium-sized onions. Brown onion and pepper in three table- spoons hot butter; add meat, stirring it, in order to sear all sides; then add one quart boiling water, three tablespoons stewed tomatoes. Salt and paprika to taste. Cook slowly two hours, then thicken the liquid slightly and pour over hot baking- powder biscuit on platter. Mrs. H. E. Groren. 22 KNOX ACIDULATED GELATINE—no bother—no trouble—no squeezing lemons Chicken Pie Cut the chicken in pieces and boil nearly tender. Make a rich crust, with an egg or two to make it light. Layers of ham and hard-boiled eggs will add greatly, but can be omitted if desired. Place chicken and pastry in pan, add butter, salt and pepper, and cover with broth and top crust; bake. Mrs. U. B. Anexanpmr. Chicken Pie Clean chicken and cut into pieces. Sprinkle with salt, and set aside for one hour. For pastry use one and one-half cup of plain flour, salt, one tablespoon of lard; make with water. Roll and cut as for pastry. Line the bottom of a medium-size pan with strips of pastry. Place a layer of chicken and pieces of butter on each; another layer of pastry and chicken, until all the chicken is used. Sprinkle with pepper. Use half pound of butter. Fill the pan with water. Cook in slow oven until chicken is done. Miss Jutta CoppEnDGE. Chicken Croquettes 1 cup of bread crumbs. 2 well-beaten eggs. 3 cups chopped cooked chicken. Salt and pepper to taste. To the cold cooked chicken add salt, pepper, bread crumbs and beaten eggs. If necessary, moisten with milk or chicken gravy. Shape into cones, or balls; dip in bread crumbs, beaten eggs, and in bread crumbs again. Fry until brown in hot fat, or bake in hot oven. Miss Jura CoppEpGeE. For Using Left Over Beef 4 large or 6 small white potatoes. 2 large or 4 small onions. Use scraps of beef on hand—not over | pint. Butter, salt and pepper to taste.

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