KECOOKING BEEF

(A.) Boiled, baked or broiled beef which is ten- der and full of flavor.

To serve roast beef a second time. Roast beef re- Heat the gravy, put the roast in it. served. After trimming it into shape again,

cover closely and put into a hot oven for ten minutes or less according to size of piece.

Or, cut in slices and lay in hot gravy only long enough to heat them through.

Being full of flavor such meat may be chopped and mixed with from ^ to ^ as much chopped or mashed potatoes, bread crumbs or boiled rice. These mixtures may be warmed as hash, or made into cakes or balls to be fried on a grid- dle or in boiling fat.

Mix the chopped meat with the potatoes, bread- crumbs or rice as above, add salt and pepper and make quite moist with water or soup. Put a good piece of butter or of beef fat into a spider, and when it is hot, put in the hash. Cover and let it steam,

Recooking Soup Meat. 49

then remove cover and let it dry out while a brown crust forms on the bottom. Or, stir till hot and dish immediately.

Make not quite as moist as for hash,

form into little cakes, dust with flour,

and fry to a nice brown in a little beef dripping on a

griddle. Or, egg and bread crumb the balls, and fry

in boiling fat.

(B.) EECOOKING SOUP MEAT.

This meat, though made tender by long cooking, has given much of its flavor to the soup. It has not, to the same degree, however, lost its nutritive value; if we can make it taste good again, both palate and stomach will approve it.

It will not do to mix this meat with neutral sub- stances like potatoes and bread; it needs addition rather than subtraction.

In any case, first chop the meat very fine. Pressed soup Season the chopped beef well with meat. sait and pepper, and some other addi-

tion, as celery salt or nutmeg, or some of the sweet herbs. Moisten with soup or stock, pack in a square, deep tin and place in the oven for a short time. To be sliced cold, or warmed as a meat hash to be served on toast.

Meat Croquettes. When SO S0od a dish aS this Can b°

made out of soup meat, it is worth a little trouble.

Ingredients. 2 cups of the chopped beef, 1 table- spoon butter, 1 tablespoon flour, 1 egg, £ a lemon or 1 tablespoon vinegar, a few gratings of nutmeg and -J- cup of stock or milk. 5

Cook the flour in the butter and add the stock or milk and seasoning, then the beef, and cook, stirring all the time till the mass cleaves from the side of the kettle. Let it get cold, then make into little egg shaped balls, let them dry a little, roll in beaten egg and bread crumbs and fry in boiling fat.

To vary— add £ as much chopped salt or fresh pork as you have meat.

This meat takes other flavors well and is used by cooks for all manner of fancy dishes. It is lacking in fat and for that reason easily dries in cooking ; an addition of pork is always an advantage to the taste. It must be always well cooked, never rare.

This may be a piece cut from loin,

Roast Veal. , \ , , r .,

breast or shoulder, or a rib piece. Roast like beef (see page 35), allowing twice as long, or 1^—2 hours, for any piece under 4 Ibs. Broiled veal Cutlets, chops and steaks are broiled

chops. like beef, but slower and twice as long

and must be buttered and floured to prevent drying. Should be served with a tomato or onion sauce. Cook like beef stew, see page 46.

Veal Stew. - . , /

It may be varied in the same way,

and is generally more highly seasoned. Especially good as pot-pie. Salt pork should be added to it.

' sweet- yea} }iver) SWcetbreads and heart are Heart. all tender and excellent, but high priced,

especially the sweetbreads. Liver and heart are pre- pared like the same parts in beef (see page 47), but the heart cooks tender in two hours. This latter is an ex-

Mutton and Lamb. &J

cellent dish, do not soak it — stuff with well seasoned bread crumbs and bake, basting well.