THE SUNDAY ROAST

Wairarapa Times-Age, 30 September 1940, Page 8

THE SUNDAY ROAST

PEP UP THE LEFT OVERS. Gone are the days when “Monday’s hash” was as regular as Monday s washing day, housewives now exercise imagination and ingenuity in using up left-overs from the Sunday roast. These recipes are worth adding to your collection. Mince and Macaroni. Chop one onion finely and fry for five minutes in dripping, add about Jib minced cold meat, and brown it quickly, turning all the time with two forks. Add 1 teaspoon blended cornflour and J pint stock or water and mix well with the meat, add seasoning. Simmer gently on a low flame for a few minutes. Break the macaroni in pieces about two inches long and cook for forty minutes in boiling salt water. Drain well and arrange round the edge of a hot serving dish. Pile the meat in the centre, and garnish with chopped parsley and sliced

tomato. Veal and Pork Loaf. Soak 1J cups breadcrumbs in 1 cup milk. When quite soft, add 2 cups minced veal, 1 cup minced pork, 2 minced or finely-chopped sour apples, 1 small minced onion, salt, pepper, and a little cayenne pepper, 1 teaspoon parsley, J level teaspoon mixed herbs and 2 beaten eggs. Pack mixture into a loaf pan and bake for about 35 minutes. Turn out and serve hot or cold. Surprise Patties. Put Boz cold veal through mincer with 4oz ham. Add 2 teaspoons finely-

chopped parsley, salt, pepper, and. a little ground mace. Add enough thick sauce (made from any left-over gravy or sauce) to bind mixture together. Divide Ijlb flaky or rough puff pastry into 8 portions, roll out into rounds about 5 inches in diameter. Place one-eighth of mixture in the centre of each, dampen the edges of pastry and draw them together to the centre and pinch them securely. Turn them over on to the other - side and form them into a neat round shape. Make a hole in the centre of each and decorate with rounds of paste about the size of a shilling. Brush over with egg or milk and bake in a moderate to hot oven for about 25 minutes. Serve with a sauce made from leftover gravy and flavoured with tomato

catsup. Potato Timbales. Cut peeled potatoes into slices, then into fine shreds. Wash well and drain. Place a little good dripping or butter in a pan, add potatoes, and cook just a little (enough to soften them). Sprinkle with salt and pepper, and line muffin tins, pressing them firmly in the bottom and sides. Bake in a hot oven for 15 minutes. Turn out and fill with minced cold meat, creamed

chicken, ham, etc. Spaghetti can be used in the same way. Stuffed Squash. Fry 2 small or 1 medium finelychopped onion in 1 level tablespoon butter or margarine until cooked, but not too brown. Add 1 dessertspoon flour, cook a little, then add 1 cup stock. Stir until it thickens and then add 2l> cups chopped cold meat, 1 cup soft breadcrumbs, A cup cooked peas, 1 dessertspoon curry-powder, salt and pepper to taste, and 1 tablespoon tomato sauce. Remove the middle from a medium-size Hubbard squash, fill with mixture, presing it well into the cavity. Place in a casserole dish, add

1 cup stock, and cover with tightfitting lid. Bake in a moderate oven for one hour. Serve with a curried flavoured sauce. Steamed Savoury Pudding. Chop 11b any left-over meat very finely and add it to 2oz finely-grated suet, 1 teaspoon finely-chopped parsley, 1 small grated onion, J grated lemon rind, 2 cups breadcrumbs soaked in 1 cup milk, pepper and salt to taste, and 2 beaten eggs. Well grease a round basin or mould and line it with potatoes cut into slices not too thin. Fill with mixture and steam for 2 hours. Turn out and serve with a well-flavoured sauce.