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WHAT TO DO WITH LEFTOVER BEEF — From the COOKS.COM Culinary
Archive.
Part 3 of 3
Season one cup of chopped meat with salt,
pepper, and a drop or two of Tabasco sauce. Sift
together three-quarters of a cup of flour, one and
one-half teaspoons of baking-powder, and one-eighth
teaspoon of salt. Beat one egg until
light, add to it two tablespoons of milk, and stir
this into the flour mixture. If this does not wet
up all of the flour add more milk. The dough
should be very stiff. Stir the meat into this, and
drop by spoonfuls into boiling stock, or boiling
salted water and cook, tightly covered, about ten
minutes. Serve at once with tomato sauce.
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Minced roast beef.
Mashed potatoes.
Salt and pepper.
Butter (mashed with potatoes).
Roast beef gravy.
Put beef and potatoes in layers in a buttered
baking-dish, having potatoes at the bottom.
Moisten meat layers generously with gravy. Season
to taste. Have top layer potatoes; dot over
wit bits of butter and brown. This dish requires
much rich gravy.
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In warming up a leg of lamb or standing rib-roast
of beef heap up the cavity left after carving
with mashed potato. Brush over with melted
butter and brown in oven.
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Season a cup and a half of cold chopped beef
with salt, pepper, celery salt, very little onion-juice,
and lemon-juice; add one beaten egg and
form into balls. Roll the balls in a very little
butter in a frying-pan, and toss the balls around
in it until well heated. Serve with
horseradish sauce.
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This dish is most acceptably prepared by using
some of the fat meat chopped with the lean. To
two cups of meat chopped rather coarse, allow two
cups of chopped potatoes. If the meat is all lean,
pour two tablespoons of melted butter over
the potatoes before mixing them with the beef.
Moisten well with milk or stock, using at least one-half
cup of liquid. Season with salt and pepper.
Melt a little butter in a frying-pan, put in the hash,
cover tightly, and cook slowly on the cool part of
the stove for at least half an hour. It should be
brown and crusty on the bottom. If it is not,
increase the heat just before turning out.
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Slice any remnants of cold corned beef in thin
pieces to make two cups. Make two cups
white sauce. Cook until smooth
and thickened, then add the two cups of beef.
Cook very slowly together for fifteen minutes.
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A good soup can be made of the bones and "odds
and ends" of the roast, with the usual vegetables
and seasonings, but the soup will be better if a little
fresh soup meat, or perhaps end pieces from the
steak or new roast, be used as well. Put all the
meat into a soup-kettle together with a sliced
onion, carrot, and a small portion of Russia turnip,
some stalks of celery, two or three sprigs of parsley,
six cloves, six peppercorns, a bay leaf, and one
teaspoon of salt. Barely cover with cold water
and allow it to stand awhile before putting on the
stove. Let cook slowly for four or five hours.
Strain and set aside in a cold place for use next
day. Remove the fat, season to taste, and serve
clear, or with diced vegetables which have been
first cooked in water and added to the soup ten
minutes before serving. Do not serve this soup
the same day in which it was cooked, for it will have
a greasy appearance and taste.
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When the marrow is not wanted in the soup, it
can be served on crisp crackers for lunch, and
makes a nutritious dish. Scrape the marrow-bones,
wash them well, and cover top and bottom with
paste made of flour and water. Tie in clean
cheese-cloth, and boil for three-quarters of an hour.
Remove cloth and paste, and take marrow out
from bones. Season highly with paprika. Serve
on crisp crackers.
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Chop the meat very fine. Season highly with
salt, pepper, and celery salt. Add a little grated
nutmeg if desired. To two cups of the chopped
meat add one beaten egg, and moisten with enough
thick tomato sauce to shape into
croquettes. Roll in egg and crumbs, and fry in deep
fat. Serve with the remainder of the tomato
sauce re-heated and thinned.
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1 lb. soup meat.
1 cup stock.
1 teaspoon celery salt.
1/4 teaspoon summer savory.
1/4 teaspoon sweet marjoram.
1/2 teaspoon grated onion.
1/2 teaspoon salt.
1/4 teaspoon white pepper.
Nutmeg.
Paprika.
Chop the meat fine, removing all gristle. Season,
moisten with the stock, and press into a small
bread-pan. Put into the oven for a few minutes.
When cold, slice.
By the long process of soup-making, flavor has
been taken from the meat, but it still has food
value. It should be highly seasoned to make it
palatable.
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Season two tablespoons of grated horseradish
with one-quarter teaspoon each of salt and
sugar, and one tablespoon of vinegar. Whip
one-quarter cup of thick cream stiff and add it to
the horseradish. If there is no cream, a good
sauce may be made by soaking an equal quantity
of grated horseradish and soft white bread-crumbs
with twice as much milk until the mass is quite
soft. Season with salt, sugar, and vinegar, and
press through a fine wire sieve. The sauce should
be of creamy thickness.
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2 tablespoons butter.
2 tablespoons flour.
1/4 teaspoon salt.
1/8 teaspoon white pepper.
1 cup milk.
Melt the butter, stir in the flour and seasoning
and cook slowly without browning until the mixture
bubbles. Remove from the high heat, add
the milk gradually, beating and stirring constantly
until the sauce thickens.
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2 tablespoons butter.
2 tablespoons flour.
1 cup brown stock.
1/4 teaspoon salt.
1/5 teaspoon pepper.
A small slice of onion.
Melt butter, put in onion, and when slightly
browned, the flour. Cook together until a little
darker in color. Pour in stock gradually, as in
directions given for adding milk to
white sauce.
Let boil one minute and strain.
Note: A few drops of kitchen bouquet will darken
sauces and gravies when the butter and flour have
not been sufficiently browned at first.
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2 tablespoons butter.
2 tablespoons flour.
6 peppercorns.
6 cloves.
1/2 teaspoon salt.
2 sprigs parsley.
1 slice of onion.
3 large tomatoes.
A bit of bay leaf.
Scald, peel, and cut tomatoes in pieces. Put with
them a tablespoon of water and stew until soft
enough to measure. To one and a half cups (if
tomato has boiled down to less, add thin stock or
hot water to make up deficiency) add the spice
and seasoning. Boil all together fifteen minutes.
Strain and add gradually to flour and butter cooked
together. Boil up one minute and serve.
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