This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Chop the meat fine, but do not put it through the food chopper; add half as much chopped cold, cooked potato and a tablespoonful of scraped onion to each two cupfuls of the hash mixture. Season to taste with salt and pepper and moisten with milk or gravy. Turn the mixture into a heated frying pan containing sufficient melted drippings to prevent sticking. Press down flat and cook slowly until browned on the bottom. Fold over like an omelet for serving.
Generously oil timbale moulds, or custard cups, with savory drippings, then dust them thickly with fine, dry bread crumbs. Pack in hash prepared according to the preceding recipe, dust with crumbs and bake twenty minutes in a hot oven. Tip out on a hot platter and serve surrounded with tomato sauce.
1 1/2 cupfuls chopped ham 2 cupfuls chopped cooked potato 2 cupfuls chopped celery 2 tablespoonfuls chopped onion
4 tablespoonfuls chopped green peppers 2 cupfuls milk Salt and pepper
Mix all the ingredients together and turn into a frying pan containing a tablespoonful of melted fat. Cover and bake for half an hour in a moderate oven. Then fold, as in making an omelet, and serve plain, or with a tomato or cream sauce.
4 cupfuls chopped cooked beef 1 pint well-seasoned stewed tomatoes
Onion juice to season Mashed potatoes Dry bread crumbs (white or whole wheat)
Oil a baking dish with savory drippings, put in a layer of the tomato mixed with the onion juice, then a few crumbs and then a layer of meat. Continue in this way until all is used; then pile on the potato, roughly. Brush with milk and cook in a moderate oven for thirty minutes.
3 cupfuls cooked beef, minced 3/4 cupfuls soft bread crumbs 1/2 cupful gravy or stock
1/2 teaspoonful salt
Few grains pepper
1/2 teaspoonful onion juice
Cook the crumbs and gravy until pasty; combine all the ingredients, let chill, form into balls, roll in flour and brown in beef drippings. Serve on a bed of boiled brown or uncoated rice, with tomato sauce.
2 cupfuls diced corned beef
2 cupfuls milk
2 tablespoonfuls butter or drippings 3/4 teaspoonful salt
2 1/2 tablespoonfuls flour
1 slice onion
1/8 teaspoonful pepper
Scald the milk with the celery and onion. Remove the vegetables, rub the flour and fat together and thicken the milk. Add the meat and seasonings, re-heat and serve on toast. A cupful of peas is an addition.
3 cupfuls coarsely-chopped corned beef 1 chopped onion 1/2 cupful chopped celery 3 tablespoonfuls butter or drippings
1/4 cupful flour 2 1/2 cupfuls milk 1 teaspoonful salt Few grains mustard 1/2 cupful buttered dry bread crumbs
Fry the onions and celery in the butter till softened; stir in the flour and seasonings and gradually add the milk to make a sauce. Combine with the corned beef, transfer to a well-oiled baking dish, cover with the crumbs and bake until browned in a moderate oven.