LEFT-OVER MEATS GENERAL DIRECTIONS

Almost any left-over meat may be combined with other foods, well seasoned, and be made up into very palatable dishes. Beef, veal, mutton, lamb, chicken, and ham are all desirable and may be combined. Fish may be substituted for meat in many recipes.

Trim off carefully all non-edible parts.

Cut or chop meat in fine pieces of uniform size. Do not mash.

LEFT-OVER MEAT RECIPES

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CASSEROLE OF RICE AND MEAT

• 2 cups chopped, cooked meat
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion juices
• 1 tablespoon chopped parsley
• 1 egg
• 1/4 cup fine bread crumbs
• 4 cups cooked rice

Season the meat, mix with crumbs and beaten egg, and add meat stock to make mixture pack easily.

Line a greased mold, or baking pan, with 2 or 3 cups rice.

Pack rice well and fill with meat, cover with the remainder of the rice, cover tightly and steam or bake about 45 minutes.

Remove from mold. Serve with tomato sauce.

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SHEPHERD’S PIE OR SCALLOPED MEAT

• 2 cups chopped, cooked meat
• 2 cups mashed potato
• 2 cups left-over gravy
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon paprika
• 1 teaspoon onion juice
• 1 or 2 tablespoons butter

It is unnecessary to follow above proportions. Use available amounts of meat and potato, and gravy, and season to taste.

Line bottom of buttered baking dish with well beaten mashed potato (either hot or leftover).

Add thick layer of meat and gravy, then layer of potato, until dish is full. Make the top crust of potato.

Dot with bits of butter.

Or, meat and gravy may be placed in lower part of baking dish with single thick layer of mashed potato for the crust.

Stiffly beaten egg white may be folded into mashed potatoes before adding to meat, if desired.

Bake in hot oven till potatoes are brown, or if cold potatoes have been used, till thoroughly heated and browned.

Crumbs, macaroni or rice may be substituted for potatoes.

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MINCED MEAT ON TOAST

Use any meat, put through food grinder or chop fine in chopping bowl.

Heat in gravy, white sauce, or tomato sauce.

Add butter, season well, and serve on hot toast.

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HASH

• 1 to 2 cups chopped meat
• 2 cups cubed potato
• 1 teaspoon salt
• teaspoon pepper
• 1 teaspoon mixed onion or celery
• 3 to 4 tablespoons butter
• Enough milk, water or stock to moisten

Any available left-over meat may be used, taking about equal parts of meat and potato.

Chop meat first, then add potato and chop together. Season.

Melt fat (1 tablespoon to each cup of hash) in frying pan, spread hash in evenly and cook slowly for 20 minutes.

Shake the pan occasionally to prevent sticking. The hash may be put in a buttered pan and baked in the oven.

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BAKED RICE AND MEAT

• 2 cups cold, cooked meat (chicken, beef, veal or lamb)
• 2 cups meat stock
• 1 cup canned tomatoes, salt and pepper
• 1/2 cup rice
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 2 medium-sized onions

Cook the meat, which has been cut in cubes, stock, tomatoes, one of the onions cut fine, Worcestershire Sauce and seasonings together for about 10 minutes.

Melt the butter in a frying pan and add the onion and uncooked rice.

Allow both to brown slightly and add them to the other mixture.

Turn all into a buttered casserole and bake 40 minutes.

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PREPARATION OF CROQUETTES

In general, use equal amounts of white sauce and meat. Less will be needed if meat is freshly cooked than if canned meat is used.

Meat should be chopped fine, seasoned rather highly, then moistened with sauce as soft as can be handled.

Let chill thoroughly on flat dish, then divide evenly into separate portions, allowing 2 tablespoons for each croquette.

Shape into balls, cylinders, cones or any desired shape.

Roll and sift dry crumbs, beat egg with 1 tablespoon water.

Roll croquettes in crumbs, dip in egg, again roll in crumbs, and fry in deep fat, till light brown in color.

Drain on paper.

They may be served with sauce.

Any meat or combination of meats may be used. Fish, eggs and macaroni may be used in same way. Seasoning may be onion, parsley, celery salt. Lemon juice combines well with fish or chicken.

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MEAT CROQUETTES

• 2 cups chopped, cooked meat
• 1 1/4 cups White Sauce III (repeated below from Meats Part 1)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

― White Sauce III ―

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 teaspoon salt

Melt butter in saucepan, then add flour, stirring till mixture becomes foamy, but not brown. Add milk, continue stirring to insure smoothness, cook till thickened. Season.

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MEAT STEW

Cut any left-over cooked meat into 2-inch cubes. Brown in melted fat together with 1 or 2 onions depending on the amount of meat.

Add carrots diced and potatoes—cover with stock and cook slowly until the vegetables are almost soft, thicken the gravy with flour and water.

Drop dumplings on top, cover lightly and cook about 15 minutes longer. (Dumplings repeated below from Lamb and Mutton article.)

The stock for the stew can be made from the bones and trimmings or from meat or vegetable extract.

DUMPLINGS

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk or water

Sift dry ingredients together in mixing bowl.

Mix to drop batter with liquid. Drop from spoon into boiling stew, being careful that there is plenty of water and no possibility of boiling dry.

Cover closely and cook undisturbed, and rapidly, for from 10 to 20 minutes, depending on size of dumplings.