Sausage Left-Overs

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 to 4 tablespoons shortening
• add milk or water to make a dough

Method

1. 1

   Sift flour, baking powder, and salt together, work in shortening, add milk or water to make a dough.

2. 2

   Roll into a thin sheet, cut into squares or rounds, place sausage on paste, fold, and bake for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 258. The excerpt below is the record exactly as published.

1 teaspoon salt, J4 tea- spoon pepper, % teaspoon onion juice, 1 teaspoon chopped parsley, 1 tgg (may be omitted, however), ^ cup fine bread crumbs, 4 cups boiled rice, stock. Season the meat and mix with the crumbs and beaten o^gg; add enough stock to make it pack easily. Line a buttered* dish with 3 cups rice, fill with the meat, cover with the remainder of rice, cover tightly, and steam 45 minutes. Serve with tomato sauce. 1 cup raw rice will give the 4 cups boiled rice. This dish is particularly good if mutton is used. — Mrs. Oscar J, Bannan, 1222 N. Clark St., Chicago, 111. VARIATION II. — 1 cup boiled rice, 1 cup finely chopped left- over meat (beef), 1 teaspoon salt, 2 tablespoons butter, ^ cup milk, 1 egg', put milk on to boil, add meat, rice and seasoning; when boiling, add 'beaten tgg. — Mary R. Clark, 2520 S. Wabash Ave., Chicago, 111. BEEF RISSOLES.— Mix well together the remains of any cold meat, minced, about the same quantity of mashed potatoes; add a teaspoon of dried thyme, salt and pepper to taste. Beat up an tgg, and add to the mixture, form into balls, rub them in bread crumbs or flour, and fry in hot fat. — Mrs. Arthur Blakely, 3217 S. Dearborn St., Chicago, 111. MEAT ROLLS. — Take any little pieces of cooked meat, and mince them, season with pepper and salt, a little onion, or cur- ry powder, according to taste. Make a crust with cold potatoes, flour, a little milk, a teaspoon baking powder. Roll out, put the meat inside the crust. Make into rolls, put into oven to brown. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111. BEEF AND POTATO SANDWICHES.— Fry slices of cold corned beef on buttered bread, press over another slice, thickly mashed potatoes, press it down on the meat with a knife. Dip the whole in egg and bread crumbs, fry in drippings a very light brown, and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. SAVORY LEFT-OVERS.— Put a small piece of butter in a frying-pan, slice an onion in; when cooked, add slices of cold meat; cover closely a few minutes, until meat is thoroughly heated, then 376 LEFT OVER MEAT if you have left-over gravy, add it, seasoning to taste; if not, add stewed tomatoes; let come to boil, and serve hot. — Mrs. L. C. Haz- lett. 111 E. Ohio St., Chicago, 111. SAUSAGE LEFT-OVERS.— Sift together three times 2 cups flour, 2 teaspoons baking powder and J4 teaspoon salt; work in 2 to 4 tablespoons shortening, and add milk or water to make a dough

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