2 Tb. butter
1/2 tsp. salt
1 onion, chopped
1/8 tsp. pepper
1 red pepper
1 tsp. celery salt
1 green pepper
Thin slices roast beef
3/4 c. canned tomatoes
Brown the butter, add the chopped onion, and cook for a few minutes.
Then add the chopped peppers, tomatoes, salt, pepper, and celery salt.
Cook all together for a few minutes and add the thinly sliced roast
beef. When the meat has become thoroughly heated, it is ready to serve.
74. COTTAGE PIE.--A very good way to use up left-over mashed potatoes
as well as roast beef is to combine them and make a cottage pie. In this
dish, mashed potatoes take the place of the crust that is generally put
over the top of a meat pie. If well seasoned and served hot, it makes a
very palatable dish.
To make a cottage pie, cover the bottom of a baking dish with a 2-inch
layer of well-seasoned mashed potatoes. Over this spread left-over roast
beef cut into small pieces. Pour over the meat and potatoes any
left-over gravy and a few drops of onion juice made by grating raw
onion. Cover with a layer of mashed potatoes 1 inch deep. Dot with
butter and place in a hot oven until the pie has heated through and
browned on top. Serve hot.
75. BEEF PIE.--No housewife need be at a loss for a dish that will tempt
her family if she has on hand some left-over pieces of beef, for out of
them she may prepare a beef pie, which is always in favor. Cold roast
beef makes a very good pie, but it is not necessary that roast beef be
used, as left-over steak or even a combination of left-over meats, will
do very well.
Cut into 1-inch cubes whatever kinds of left-over meats are on hand.
Cover with hot water, add a sliced onion, and cook slowly for 1 hour.
Thicken the liquid with flour and season well with salt and pepper. Add
two or three potatoes, cut into 1/4-inch slices, and let them boil for
several minutes. Pour the mixture into a buttered baking dish and cover
it with a baking-powder biscuit mixture. Bake in a hot oven until the
crust is brown. Serve hot.
76. BEEF HASH.--One of the most satisfactory ways in which to utilize
left-over roast beef or corned beef is to cut it into small pieces and
make it into a hash. Cold boiled potatoes that remain from a previous
meal are usually combined with the beef, and onion is added for flavor.
When hash is prepared to resemble an omelet and is garnished with
parsley, it makes an attractive dish.
To make beef hash, remove all skin and bone from the meat, chop quite
fine, and add an equal quantity of chopped cold-boiled potatoes and one
chopped onion. Season with salt and pepper. Put the mixture into a
well-buttered frying pan, moisten with milk, meat stock, or left-over
gravy, and place over a fire. Let the hash brown slowly on the bottom
and then fold over as for an omelet. Serve on a platter garnished
with parsley.
77. FRIZZLED BEEF.--While the dried beef used in the preparation of
frizzled beef is not necessarily a left-over meat, the recipe for this
dish is given here, as it is usually served at a meal when the preceding
left-over beef dishes are appropriate. Prepared according to this
recipe, frizzled beef will be found both nutritious and appetizing.
FRIZZLED BEEF
(Sufficient to Serve Four)
2 Tb. butter
1/4 lb. thinly sliced dried beef
2 Tb. flour
1 c. milk
4 slices of toast
Brown the butter in a frying pan and add the beef torn into small
pieces. Allow it to cock until the beef becomes brown. Add the flour and
brown it. Pour the milk over all, and cook until the flour thickens the
milk. Serve over the toast.