MONDAY’S PROBLEMS

Wairarapa Times-Age, 14 June 1938, Page 4

MONDAY’S PROBLEMS

USING UP COLD MEAT. What to do with the remains of Sunday’s dinner is always Monday’s greatest problem for the housewife. Cold meat and salad is, too often, the solution to it. In the following recipes are suggested ways of dishing scraps of meat with attractive flavours and garnishes. Camelon of Beef.

Take Jib cold beef, Jib beef dripping, Jib flour, 1 small onion, Joz butter, Joz flour, J gill water, pepper and salt.

Mince the beef finely, removing all fat and gristle. Chop the onion, and fry a golden brown in the butter; stir in the quarter-ounce of flour, moisten with the water, and cook until the mixture is very thick and leaves the sides of the pan clean. Put in the minced meat, season with pepper and salt, and stir over the heat until the meat is thoroughly hot. Sieve the half-pound of flour into a basin, add a pinch of salt, and then rub in the dripping very lightly. Mix in enough water to make a stiff dough. Turn on to a floured board, roll out once, and spread it all over with the beef mixture. Roll up as for a roly-poly, fastening the edges with a little water. Place on a floured tin, and bake in a moderate oven for about thirty to forty minutes. Care must be taken that the roll is not too thick, or the pastry will not be done in the centre. Minced Beef with Tomatoes. Take 11b tomatoes, Jib cold beef, 1 onion, 1 dessertspoonful chopped parsley, loz butter, parmesan cheese, salt, pepper, brown sauce. Mince the beef, removing all fat and gristle. Peel and chop the onion, fry it a golden brown in half an ounce of butter; add the minced beef to it, also the parsley and pepper and salt to taste. Moisten with a little brown sauce or very thick gravy. Cut a small piece off the top of each tomato, and scoop out the pulp carefully, taking care not to break the tomatoes. Rub the pulp through a hair sieve, and stir it into the beef. Fill the tomatoes with the meat mixture, sprinkle over the top of each with grated parmesan cheese and the other half-ounce of butter (melted). Place on a buttered tin, and cook in a moderate oven for about ten minutes. The tomatoes used for this dish must not be too ripe, or they will break in the cooking. When cooked, take them out of the oven, arrange on a hot dish, and pour brown sauce round. Italian Meat Pie. Take Jib short pastry (made with lard), Jib cooked meat, 2oz cooked macaroni, 2oz ham, 1 onion, 1 tablespoonful grated cheese, 1 tablespoonful Worcestershire sauce, loz butter, loz flour, 1J gills milk, dripping, browned breadcrumbs. Line a pie-dish or meat tin with the pastry. Cut up the macaroni and spread it over the bottom of the dish. (Cold macaroni cheese may be used for this). Pass the meat through a mincer with the onion and ham, season it. with salt and pepper, the Worcestershire sauce, and grated cheese. To make a sauce, melt the butter, stir in the flour, and add the milk gradually. Stir the sauce till it boils, and put the minced meat into it. Mix well together and pour into the dish. Sprinkle a few browned breadcrumbs over the pie and put pieces of dripping on top. Bake in a fairly hot oven for thirty minutes.

Scallops of Mutton. Take 11b cold mutton, 3oz butter, 1 tablespoonful grated cheese, a few breadcrumbs. 1 tablespoonful chopped parsley, salt, pepper. Cut the cold mutton into small pieces, taking away all fat and gristle. Mix the chopped parsley, pepper and salt with the cold meat. Rub some scallop-shells over with butter and place some of the meat in each. Melt the butter, pour some over- each scallop, and sprinkle the surface with grated cheese and a few breadcrumbs. Place in a hot oven until brown. Dish on a napkin on a hot dish and serve immediately.