Left-Over Meat Dishes

The clever cook uses the meat remnants to build up dishes that are as appetizing as they are satisfying

MARGOT MACDONALD March 1 1930

Left-Over Meat Dishes

The clever cook uses the meat remnants to build up dishes that are as appetizing as they are satisfying

MARGOT MACDONALD March 1 1930

Left-Over Meat Dishes

The clever cook uses the meat remnants to build up dishes that are as appetizing as they are satisfying

MARGOT MACDONALD

WHETHER your family be large or small, the problem of left-over meat is one which you must frequently consider. Most roasts will easily bear serving cold for one dinner, but beyond that, monotony threatens. A collection of dishes that will make the final remnant into as tempting and welcome a dish as the original roast, is worth building up.

In some cases, a truly savory sauce is sufficient to work the transformation. In other cases, attractive combinations of meat with other foods will solve the problem. Very frequently, some such combination is dictated by the need for augmenting a small quantity of meat, where the latter is sufficient to give its character to the dish but not to supply a satisfying quantity.

Jellied Tongue

IF THE water in which a beef tongue has been boiled is not too salt, it may be used for the jelly; or some good stock from beef and bones will be admirable, especially if a stalk or two of celery, an onion and a carrot have been cooked in it.

Measure enough liquid to fill practically the mold you will use; season it well with whatever may be required— salt, pepper, celery salt, onion juice, a bit of bay leaf, lemon juice or Worcestershire sauce.

Soften gelatine in cold water, allowing three tablespoonfuls granulated gelatine to the quart of liquid, counting the cold water in which the gelatine is soaked, as part of the liquid. Dissolve in the hot stock. Pour a little into the wet mold, to about a quarter-inch depth, and in this arrange a sliced hard-cooked egg, sliced stuffed olives, perhaps a gherkin fan at each end. Allow to chill and set firmly. Put in the sliced or diced tongue, pour in liquid to overflow the dish, and put in cold place to set and chill. To unmold, lay a cloth wrung out of hot water over the bottom and sides of the dish. The jellied tongue in the illustration is surrounded by heart lettuce leaves filled with diced beet salad.

Sauted Tongue Slices

"V\ 7’HEN a boiled tongue has been served hot, it is ^ * well to return what is left to the liquid in which it was cooked and let it cool there.

Cut the cold tongue in slices; dip each slice—after trimming it nicely, if it is near the root—in slightly beaten egg diluted with a spoonful of cold water; then dip in fine cracker crumbs which have been seasoned with salt and pepper and a few grains of dry mustard. Have the frying pan hot and some melted butter—or bacon dripping may be used—very hot in the pan; sauté the tongue slices in the hot fat, turning them when one side has been nicely browned. Or if preferred, the crumbed slices may be arranged in a wire frying basket and lowered into deep hot fat, 385 deg. Fahr., and cooked to a luscious golden brown. Serve with tomato sauce.

Tomato Sauce

2 Tablespoonfuls of butter

34 Teaspoonful of salt

1 Tablespoonful of minced onion

3 Tablespoonfuls of flour

1 Cupful of tomato juice

34 Teaspoonful of sugar Bit of bay leaf

It is usual to use the juice from canned tomatoes to make this sauce: the meaty tomatoes can be used in various madeup dishes, or scalloped, etc. Heat the strained tomatoes with the salt, sugar, onion and bay leaf; cook until well flavored.

Melt the fat and blend the flour into it; strain and stir in the tomato, continuing to stir until the sauce thickens smoothly. Cook until starchy taste entirely disappears.

Doing Justice to Cold Beef

TT IS only the need for variety which forces many -*• people to re-heat good cold roast beef, for too often the second cooking is not particularly effective, and many people consider it “good beef spoiled.” Here is a method of making a hot dish savory and tempting as can be desired, without detracting in the least from the virtues of the last part of a good roast. Slice the meat paper-thin.

Make a good brown sauce as follows:

4 Tablespoonfuls of flutter

1 '2 Teaspoonful of salt 2 Cupfuls of stock

l2 Small onion, minced

34 Cupful of flour

34 Teaspoonful of pepper A few drops of Worcestershire sauce

If you do not happen to have any meat stock on hand, perhaps you have some suitable vegetable water, to which two teaspoonfuls of meat extract or a couple of bouillon cubes may be added; or use boiling water instead of the vegetable water.

Melt the butter and cook the onion in it until it is tender and delicately colored but not browned; if convenient, a couple of tablespoonfuls of chopped green pepper may be cooked with the onion. Blend the flour smoothly into the fat, add the seasonings, and gradually stir in the stock; continue to stir until the sauce has thickened smoothly.

Keep the sauce hot until the moment to serve the meat arrives. Have ready also a very hot platter. Arrange the thin slices of meat on the platter and pour the boiling sauce over them. Garnish with a border of toast triangles and serve immediately.

Lamb and Tomatoes

Cut ripe tomatoes in thick slices after peeling them. Or drain meaty canned tomatoes from their juice. Cut cold lamb or other cold meat in thin slices or in dice. Arrange alternate slices of meat and tqmatoes in a baking dish, seasoning each layer with salt and pepper; if desired, a little finely minced onion or a few drops of onion juice may be added with the tomatoes, or they may be sprinkled with minced green pepper. Have the top layer of tomatoes, cover it with a layer of buttered crumbs, and bake a moderate oven until top is golden brown and the dish thoroughly hot throughout.

Sugared Ham

This dish offers a very good method of making a hot meat course of a thick slice of boiled ham ; sometimes a slice an inch or so thick can be cut from a home-cooked ham when it has been about half carved, to give variety to its serving, if the ham will st several days. This method also offers a suggestion for using a thick slice of the partially cooked ham which can often be bought at the butcher’s, or for a piece of ordinary boiled ham.

I Rub the thick slice of ham with a light sprinkling of dry mustard and then with as much brown sugar as it will take up; stick about ten whole cloves into its top surface. Put a little baking fat in the roasting pan and put in the ham, preferably on a trivet.

Pare, core and quarter half a dozen tart apples and arrange them in the baking dish around the slice of ham; sprinkle about a cupful of brown sugar over the apples and pour half a cupful of water carefully into the pan, so that it will not wash the sugar off the ham or apples. Put a cover on the roasting pan and bake in a moderate oven until the ham is quite tender and a luscious brown.

Veal and Mushrooms

A small can of mushrooms will eke out a cupful or two of chopped veal to make a delicious dish. Drain the mushrooms, and if they are not the small caps, chop them. Chop the veal in a wooden chopping bowl, or cut it in small dice and mix with the mushrooms. Season to taste with salt, pepper and a little paprika—or a tablespoonful or so of finely chopped pimento will make a desirable addition. Make a medium thick 'cream sauce, add the mushroom and veal mixture, and serve on buttered toast.

Savory Shortcakes

Individual shortcakes, made just as you make good strawberry shortcake but without any sweetening, offer a delicious way to use up small quantities of veal, pork or lamb; and of course, left-over chicken and turkey are most delicious.

Make a rich biscuit dough as follows:

2 Cupfuls of flour

Y2 Teaspoonful of salt

4 Teaspoonfuls of baking powder

y Cupful of shortening

Cupful of milk

Mix the dry ingredients well and sift them together. Cut in the hard cold shortening with a knife, using a short, quick chopping motion. Mix the milk in lightly and roll the dough put on a lightly floured board; shape with a rather large biscuit cutter or cut in squares with a knife dipped in flour.

Place the cakes on greased baking sheet or pans, keeping them sufficient distance apart to let them bake individually. Bake in a quick oven, 425 deg. Fahr. Split the hot shortcakes, spread quickly with softened butter, and add a generous amount of the filling before putting on the top of the cakes.

To fill these savory shortcakes, make a medium thick cream sauce, to which add cold chicken, turkey, veal, roast pork, lamb, if desired, mushrooms may be added—the veal and mushrooms mixture in the preceding recipe, for instance, would make an admirable filling. Season suitably and have very hot when you add the mixture to the hot shortcakes.

Instead of a cream sauce, a good brown sauce such as that given in the recipe for re-heated beef may be used, and roast lamb or tongue or a mixture of ham and tongue used as the solid in the mixture.