SAVOURIES FROM COLD MEAT

New Zealand Times, Volume LIII, Issue 12609, 20 November 1926, Page 10

SAVOURIES FROM COLD MEAT

Housekeepers sometimes have the experience of being called upon to entertain friends at short notice. This is rather a difficult situation to meet, more especially if the larder is practically empty, and there is no time to secure fresh supplies. But if one takes the precaution of always having a little cold meat yj. reserve there is no difficulty in providing for such an emergency. It is wonderful what can ho done with a few scraps of cold meat. Theso can be made into most attractive savouries b.v means of one or ether of the many pleasant vegetables which are just now in perfect condition. The recipe* which follow will serve to show how it is possible to turn out from meat “left overs” a variety of very attractive and well* fiavomo 1 savoury dishes.

WITH CAULIFLOWER AND TOMATOES

Chop finely the remains of corned beef or tongue and put it in a piedish. Take a prepared cauliflower, boil it for a quarter of an hour in boiling salted water to which a pinch of baking soda has been added. Drain the vegetable, and break into sprigs, leaving out the stalk. Put a layer of this cauliflower on the ton of the meat. Take a slice of fat bacon, cut it in three or four pieces, and frv it in a saucepan with a chopped onion. Mix in loz of flour, and four sliced iomatoes. Add a breakfnsteupfnl of stock, a little bit cf carrot, a tablespoonful of milk, a tiny grate of cheese, sufficient salt and pepper to seasoi. Put on the lid and allow the sauce to simmer for half an hour. Strain, and pour the sauce over the vegetable. Sprinkle with a good coating of fine breadcrumbs, and here and there put a few dots of butter. Bake in the oven until *thc crumbs are brown and ihe savoury is thoroughly Seated through*