Left-Over Meat in White Sauce

Ingredients

• 2 cups milk
• 1 tablesp.oon of butter
• 1 tablesp.oon of flour
• 1 teaspoon salt
• 1 saltspoon pepper
• ^ cup stale bread crumbs
• 2 cups (chicken, beef, pork, lamb, or mutton, or other meat)
• yolks of 3 eggs
• whites of 3 eggs
• 1 teaspoon chopped parsley

Method

1. 1

   Make a white sauce of milk, butter, flour, salt, and pepper.

2. 2

   Add stale bread crumbs.

3. 3

   Cook 2 minutes, then add chopped meat, yolks of 3 eggs, and last the whites of 3 eggs, beaten stiff.

4. 4

   Bake in buttered dish for 35 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 260. The excerpt below is the record exactly as published.

1 tablespoon of butter. Pour in 3 well-beaten eggs, season, and stir for a moment, let the tortilla set, being carefu,! that it does not adhere to the pan. When it is a little brown, turn and brown the other side. — Mrs. C. J. Jeffries, Winnetka, 111. LEFT-OVER MEAT IN WHITE SAUCE.— Make a white sauce of 2 cups milk, 1 tablesp.oon each of butter and flour, 1 tea- spoon salt and 1 saltspoon pepper, add ^ cup stale bread crumbs. Cook .2 minutes, then add 2 cups (chicken, beef, pork, lamb, or mutton, or other meat), chopped fine, yolks of 3 eggs, well beaten, 1 teaspoon chopped parsley, and last of all the whites of 3 eggs, beaten stiff. Bake in buttered dish 35 minutes. — Mrs. M. Martin, 917 W. Monroe St., Chicago, -111. VEGETABLES GENERAL RULES Wash thoroug-hly, scrape, pare or peel, if skins must be re- moved. Stand in cold water until cooked, to keep them crisp and to prevent them being discolored. Cook in boiling water; the water must be kept at a. 'boiling point. Use 2 teaspoons salt with 2 qts. water; put the salt into the water when the vegetables are cooked partially. The water in which vegetables are cooked is called vegetable stock. Never Use potato stock. Fresh green vegetables require less water than others. Strong vegetables, as cabbage, cauliflower, onions and turnips, should be cooked uncovered in a large amount of water. All vegetables must be drained as soon as tender. THiE AUTHOR. ASPARAGUS— CREAMED.— Clean and cut into quarters 1 or 2 bunches of asparagus. Boil in salt water. In another pan put 1 tablespoon each of butter and flour. Pour this over the aspara- gus, add salt and pepper, and serve. — ^Mrs, Schmalzried, Maywood, 111. ASPARAGUS SHORTCAKE.— Sift 3 times 2^ cups flour, 1 teaspoon salt

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