Kibbee

Ingredients

• a pound of uncooked tough meat
• a tablespoonful of grated onion
• a tablespoonful of chopped parsley
• a teaspoonful of salt
• just a dash of pepper
• a half cup of toasted pinon nuts
• a half pint of strained tomatoes
• a tablespoonful of butter

Method

1. 1

   Chop uncooked tough meat very fine; put it twice through a grinder.

2. 2

   Form into balls about the size of an egg, stand in a baking pan, add strained tomatoes and butter, and bake slowly for thirty minutes, basting three or four times.

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 2. The excerpt below is the record exactly as published.

kibbee, or for stews, ragouts, pot roasts and various dishes where a sauce is used to hide the inferiority and ugliness of the dish. We have no occasion here to spend money on good looks. If one purchases meat for soup, the leg and shin are the better parts. This, however, is not necessary in the ordi- nary family, as there are always suffi- cient bones left over for daily stock. All meat left over from beef tea, tasteless as it is, may be nicely seasoned and made into curries or into pressed meat, giving again a nice dish for lunch or supper. Remember, that where the flavoring of the beef has been drawn out into the 10 LEFT OVERS water, as in making beef tea, another decided flavor must be added to make the made-over dish palatable. For this reason, curries, pressed meats, served with either Worcestershire or tomato sauce, are chosen. Cold mutton may be made into pilau, hashed on toast with tomato sauce, hashed with caper sauce, made into escalloped mutton, barbacued mutton, casserole, or macaroni timbale; all sightly dishes, quite handsome enough to place before the choicest guest. Spiced meats, as beef a la mode^ may be served cold with cream horseradish sauce and aspic jelly. If warm, they will be made into ragouts, or some form of dish with a brown or tomato sauce. It is well to bear in mind that white meats will be served with white or yellow sauces; dark meats with brown or tomato sauces. The coarse tops of the sirloin steak, the tough end of the rump steak, if broiled, cannot possibly be eaten, as the dry heat renders them difficult of mastication. Cut them off before the steak is broiled, and put them aside to use for Hamburg steaks, curry balls, timbale or cannelon, making a new and sightly dish from that MEAT II which would otherwise have been thrown away. If you use ham, and have had a piece boiled, after the even slices are taken off, chip the remaining tender pieces for friz- zled ham, making it as frizzled beef is made. The bits around the bone that cannot possibly be sliced, will be chopped and made into potted or deviled ham. Throw the bone into the stock pot. A meat chopper or grinder, which costs but a dollar and a half or two dol- lars, will save its price in the utility of these scraps in less than a month. The water in which you boil a leg of mutton, chicken, turkey or a fresh beefs tongue, or such vegetables as string beans, peas, rice, macaroni or barley, put aside and use in place of plain water to cover the bones for stock-making. The water in which cabbage is boiled should be saved alone and used the next day for a soup Crecy ; the flavor of the cabbage, with a carrot that has been slightly browned in butter, makes a delightful soup without the addition of meat. It LEFT O^ERS BEEF— UNCOOKED The uncooked tough bits or pieces of beef may be made into any of the following dishes : Kibbee Chop uncooked tough meat very fine ; put it twice through a grinder. To each pound, allow a tablespoonful of grated onion, atablespoonful of chopped parsley, a teaspoonful of salt, just a dash of pep- per, and a half cup of toasted pinon nuts. Form into balls about the size of an egg, stand in a baking pan, add a half pint of strained tomatoes, a tablespoonful of but- te

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