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WHAT TO DO WITH LEFTOVER BEEF — From the COOKS.COM Culinary
Archive.
Part 2 of 3
2 cups chopped beef.
1 cup fresh bread-crumbs.
2 cups white sauce.
2 eggs.
1 teaspoon of chopped parsley.
1 teaspoon onion-juice.
Have the white sauce
ready and cooled. Season the meat with
salt, pepper, chopped parsley, and
onion-juice. Mix meat, bread-crumbs, and white
sauce well together. Separate the eggs and add
the beaten yolks to the meat mixture. Beat the
whites stiff and carefully fold them in. Turn the
mixture into a well-buttered baking-dish and bake
in a hot oven fifteen minutes. Serve at once in the
dish in which it is baked.
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Remove the seeds and parboil one medium-sized
sweet green pepper in boiling water for five minutes.
Cut into thin slices and sprinkle a few in the bottom
of an earthen baking-dish. Cover with thin
slices of cold pot-roast. Add a few fine bread-crumbs,
moisten with any of the pot-roast gravy at
hand, or stock. Repeat until the dish is nearly
filled.
Peel four good-sized tomatoes, if in season; cut
in halves and place on top. Or the whole ones
from a can may be used instead. Season thoroughly
with salt and pepper and finish with a
sprinkling of well-buttered crumbs. Bake in a
moderate oven until the tomatoes are tender, covering
for the first ten minutes. Serve in the baking-dish.
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2 cups meat.
1 teaspoon salt.
1/4 teaspoon pepper.
2 tablespoons fine bread-crumbs.
1 egg.
Carefully wipe, and remove most of the fat from,
any tough ends of uncooked beefsteak, or other
meat trimmings of beef or lamb, or both. Put
them through a meat chopper or chop fine. Mix
all together and form into balls — this amount will
make eight medium-sized ones. Brown lightly in
a little bacon fat. Put one-half can of well-seasoned
tomatoes in an earthen baking-dish or
casserole. Add one cup each of carrots and celery
cut into cubes, one slice of green pepper, one teaspoon
of salt, and one-quarter teaspoon of
pepper. Lay the meat balls on top, add any
bacon fat left from browning them, and cover the
dish tightly. Cook slowly in a moderate oven until
the vegetables are tender — about two hours. Serve
in the baking-dish.
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Have baked six medium-sized potatoes. With
a spoon carefully remove the potato, leaving rest of
skin unbroken. Season the potato with one tablespoon
of butter, one tablespoon of cream or
milk, one teaspoon of salt, and a little pepper,
stirring lightly with a fork, but do not mash the
potato. Add one cup of any kind of well-seasoned
chopped beef that has been moistened with a little
gravy, stock, or Worcestershire sauce. Fill the
skins with this mixture, letting it rise a little above
the top. Put a piece of butter on each and heat
in oven. Grated cheese may be used instead of
meat.
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1 1/2 cups flour.
2 tablespoons shortening.
3 teaspoons baking-powder.
1/2 teaspoon salt.
About 1/2 cup of milk.
Make a biscuit dough as soft as can be handled,
pat it lightly, roll into a thin sheet, and cut with a
biscuit cutter. Have ready one cup of well-seasoned
minced beef that has been moistened with
a little gravy, stock, or milk. Form into sandwiches
by spreading the meat lightly on half of the
biscuits and cover with the other half, pressing
them together at the edges. Bake twenty minutes
in a hot oven. This amount will make nine good-sized
sandwiches. A brown gravy may be poured
over them if desired. Serve hot.
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Parboil four to six green peppers for five minutes.
Prepare a mixture of cooked rice and rare
roast beef or steak, seasoned and chopped fine.
Moisten with a little brown sauce
made from soup stock. Stuff the peppers with
this mixture and put buttered bread-crumbs on
top. Place in a baking-pan and bake about twenty
minutes in a moderate oven, basting with water and
butter — one tablespoon of butter to half a cup
of hot water — as they cook. Serve on small pieces
of toast and pour the remaining brown sauce
around.
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Use Savoy cabbage. Wash it and put in boiling
water for five minutes to allow the leaves to open.
Chop and season the remnants of rare roast beef
and put the meat between the leaves of the cabbage.
Tie the cabbage carefully to retain the
shape. Have ready two cups of brown sauce
and add to it two tablespoons of vinegar
and a few slices of carrot and onion. Put the
cabbage in the sauce, and cook very slowly about
three hours. Baste occasionally.
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To two cups of well-seasoned mashed potato
add the yolks of two eggs. Beat together until
very light and creamy. Form this mixture into a
border on a round, flat baking-dish. Score the top.
Season two cups of any kind of cold chopped beef
with one-half teaspoon of onion-juice, obtained
by pressing the cut surface of an onion against a
grater and moving it slightly; one teaspoon
finely chopped parsley, salt and pepper. Add
enough stock or milk to moisten it well. Place the
meat inside of the potato border and brown lightly
in a hot oven.
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Season the rice with one teaspoon of bacon fat
to each cup of cooked rice used, and put a layer
in a baking-dish. Cover with cold roast beef
chopped not too fine, then a layer of sliced or
stewed tomatoes, seasoned well with salt, pepper,
and dots of butter. Repeat until the dish is
nearly filled, and cover with buttered bread-crumbs.
Brown lightly in oven. If sliced tomatoes
are used, cook until these are tender.
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Any kind of meat may be used for these, preferably
rare roast beef or steak. Put the meat
through the meat grinder together with enough
chives to flavor it. (A little onion may be used
if chives cannot be obtained.) Add soft bread-crumbs
from inside of loaf, seasoning, and enough
milk to shape the rissoles. Form into round balls and
saute in a very little hot fat, turning them
often, that all sides may be brown. For five small
rissoles use one cup of minced beef, a few chives,
or half a small onion, nearly a cup of bread-crumbs,
and a third of a cup of milk. They may be served
plain or with white sauce, and are
very quickly made.
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