Using Leftover Beef
WHAT TO DO WITH LEFTOVER BEEF — From the COOKS.COM Culinary
Archive.
WHAT TO DO WITH LEFTOVER BEEF
CONTENTS
— – —
Practice the art of good carving. A well-carved
joint looks better, tastes better, and goes further.
— – —
Let the first use of left-over roast beef be the
serving of it sliced and cold — it is a mistake to miss
this use. Cut thin slices of the rare beef, arrange
nicely on a cold platter, and garnish with something
green and crisp. Vary by serving different cold
sauces with the meat.
Serve a vegetable salad at the same meal.
— – —
For four good-sized sandwiches make one cup of
brown sauce, adding to it, when
cooked, one tablespoon of finely minced sour
pickle. Cut very thin as many slices of cold rare
roast beef as needed. Cream two tablespoons
of butter and add to it one-quarter teaspoon of
made mustard. Spread the bread with this. Dip
the slices of beef in the hot sauce and place them
on the bread. Sprinkle with a very little chopped
or crushed cold bacon before putting on the top
slice of bread. Serve on a hot platter and pour the
boiling sauce over all.
— – —
Boil together for ten minutes:
2 cups tomatoes.
2 cloves.
3 peppercorns.
Bit of bay leaf.
Sprig of parsley.
1/2 teaspoon salt.
Strain. Melt two tablespoons butter; when
bubbling, add two tablespoons flour and stir
until blended. Gradually add the tomato, beating
to avoid thickening unevenly. Let sauce
boil up for one minute. Arrange the beef on a hot platter
and pour the boiling sauce over it. One teaspoon
of chopped parsley may be added to the sauce
just before taking up.
— – —
This is an acceptable way of using any of the
small pieces of "well-done" roast beef, making an
excellent luncheon or supper dish, especially in hot
weather.
Soak one tablespoon of gelatin in one-half cup
of cold water ten minutes. Heat three-quarters
of a cup of well-seasoned stewed tomatoes to boiling,
and pour over the gelatin, stirring well until
gelatin is dissolved. Have ready two cups of
chopped and seasoned meat, mixed with one tablespoon
of lemon-juice and one small sour pickle
minced fine. Stir the tomato into the meat mixture,
and mold in an earthen dish. This amount
will fill a quart dish half full.
— – —
Cut cold roast beef into inch-square pieces, using
two cups. Put into a quart baking-dish and season
with one-half teaspoon of salt, a little pepper,
one tablespoon of tomato catsup or one-third
cup of cooked and seasoned tomatoes. Pour over
the meat one cup of liquid, using equal quantities
of made gravy and hot water. Cover with a crust
made of baking-powder-biscuit dough. For this
amount of meat use for the dough:
1/2 cup flour.
1 tablespoon butter.
1 teaspoon baking-powder.
1/4 teaspoon salt.
About 1/4 cup of milk.
— – —
A good Monday dinner when a Sunday roast and
macaroni have preceded it.
Melt two tablespoons of butter, add one small
sliced onion, and cook together until very slightly
browned. To this add one and one-half cups of
stewed tomatoes and let boil slowly for about
fifteen minutes, or until the tomato is somewhat
thickened. Then add one and one-half cups of
cooked macaroni and let all cook together until
well thickened. Just before the dinner hour, put
into the sauce pan one and one-half to two cups of
remnants of the tender roast beef, cut small, and
let heat. A very few minutes will suffice. Do
not let the stew boil after the meat is added.
— – —
top of page
| 