LEFT-OVER COOKERY IS AN ART

Lake County Mail, Issue 12, 13 August 1947, Page 10

LEFT-OVER COOKERY IS AN ART

Ideas With Roast Beef

Left-over cookery is an art which not only pays dividends in thrift but also gives one quite a kick especially when one’s family looks at one admiringly and says of yesterday’s roast rejuvenated, “My! This is good, what is it?” So if you have any left-overs try some of the following recipes. These are all for roast beef.

Sliced Roast Beef en Casserole

10 to 12 slices of roast beef. 2 large onions sliced. 4 medium raw potatoes, salt, pepper, thyme or garlic. Gravv.

Slice potatoes and onions as thin as possible. Place alternate layers of meat, potatoes and onions in a buttered casserole or pie-dish, seasoning each layer. Pour left-over gravy, from which fat has been removed, over the ingredients. If there is not enough gravy, extend it with milk, thickened beef stock or soup. Sprinkle a little flour over the top and bake until potatoes are tender. Sprinkle with minced parsley or finely-cut chives. Your oven temperature should be about 400 degrees and the time it will take to cook will be about 40 to 50 minutes.

Beefsteak Pi,e

2 cups roast beef, cubed or 2 cups cold steak, cubed. 2 cups boiling water. I cup chili sauce. 4 to .6 raw potatoes or 1-1 cups cooked potatoes.

1 onion diced. 2 tablespoons flour. Salt, pepper, 1 teaspoon Worcester shire sauce.

Pie Dough

1-J cups flour (sifted once). \ teaspoon salt. 1-3 cup shortening. 3 tablespoons cold water (approx

imately). Cut meat into cubes about one inch in size. Cover in a saucepan with two cups of boiling water. Add diced onion, Worcestershire sauce and chili sauce. Dice or slice raw potatoes and add after 10 minutes cooking. Cook slowly about half an hour. Make a smooth paste flour by adding a little cold water and add carefully to the mixture, stirring well. If cooked potatoes are used, cut in J-inch slices and add to the mixture, cooking well until potatoes are heated. Place hot meat mixture in buttered casserole or pie-dish, cover with pie-dough and bake until light brown. With an oven temperature of 400 degrees this will take from 20 to 25 minutes. To prepare your pie dough sift flour once before measuring and sift again with salt. Cut shortening into the flour until particles are the size of peas. Add water, a little at a time and work dough with a fork using as little water as possible. When the dough is formed, roll on a lightly-floured board to about 1-8 inch in. thickness. Place the dough on meat, press firmly around the edges and make several gashes to allow steam to escape.

Koast Beef Diable

Place slices of roust beef, rare if possible, in a shallow baking dish. Spread with prepared mustard and sprinkle with bread crumbs. Or spread with the following mixture: —One ogg yolk, one teaspoon Worcestershire sauce, 2 tablespoons of lemon juice, taro teaspoons of prepared mustard anti sprinkle with bread crumbs. Place under griller until crumbs are well

browned and meat is hot. Serve with brown saace—white sauce in which you have allowed the flour and butter to bubble until the paste is a golden or deeper brown.