Cottage Meat Pie

Three cups cold cooked meat, 1 tablespoon minced onion, 2 tablespoons butter, 2 tablespoons flour, 1 cup milk or water and 2 teaspoons salt. Cook for a minute or two on top of stove. Then spread 3 or 4 cups mashed potatoes over the top. Roughen surface with a fork and bake. May be used with or without lower crust.

Meat Balls With Tomato Sauce

Chop fine any cold meat, especially bits left from roast beef or veal; add 1 cup bread crumbs wet with milk, 1 egg and seasoning; make into balls as you would sausage meat. Fry brown 2 or 3 onions, to which add left-over gravy, if any, and about 1 quart of tomatoes, and season. After this has cooked together for about 20 minutes, lay in meat balls, and cook for about 1/2 hour; when ready to serve, put meat balls on platter and cover with the tomato sauce.

Tomato Meat Pie

Cover the bottom of a pudding dish with bread crumbs; add a layer of cold roast mutton, chopped fine, then a layer of sliced tomatoes, and so on, using crumbs for the top layer. Season each layer highly, using cayenne pepper, and placing bits of butter on each layer of crumbs. Bake until browned and serve hot. Cold veal or pork may be used in the same way.

Meat Loaf In Rice Border

Grease well a basin, placing a border of cold cooked rice about an inch thick around the edge. Chop fine the meat remaining from a roast. To 1/2 cup of meat add 1 egg well beaten, a slice of bread, soaked in warm water and pressed dry, and enough of the gravy or water to moisten. Season to taste and fill this with the rice border. This should be prepared about 3-4 of an hour before dinner, covered closely in a double boiler and steamed. Turn it out on platter and pour around it a tomato sauce, made as follows: One tablespoon melted butter, 1 tablespoon flour, 1/2 can strained tomato. Cook until thick.

Pot Roast

Always have a piece of solid beef for pot roast with a little fat. Let the pot get hot, then put in the beef and brown on all sides quickly, then add 2 cups of hot water, salt and pepper, piece of onion and a piece of tomato; simmer 1 1/2 hours. Add more water if you want more gravy and just before serving thicken gravy with flour.

Fried Tripe

Cut the tripe into pieces the size you wish to fry; cover with cold water and boil 1/2 hour; then drain off the water. Make a batter of 2 eggs, 4 tablespoons milk, salt, pepper and 1 tablespoon flour. Dip the tripe into the batter and fry in hot lard or drippings.

Rolled Corn Beef

Use a flank piece of corned beef. Make a dressing as for chicken or turkey. Spread it over the beef, roll tightly and tie. Place in a thin cloth and boil until tender. Take up, drain and press under a weight. Slice cold and garnish with small cucumber pickles.

Fried Liver

Cut the liver (calf's is the best) into thin slices; pour boiling hot water over and immediately drain it off; then skin, season with pepper and salt; roll in Graham flour or cracker dust, and fry in skillet containing some hot fat or butter. Have skillet well covered, and fry slowly for about 20 minutes until a nice brown. Make a gravy by stirring into the fat, after bacon has been removed, 1 tablespoon flour and adding about 1 pint milk. Boil up, season and serve with gravy poured over the liver.

Mock Duck

Chop finely a slice of salt pork; mix it with a cup of bread crumbs, a small minced onion, pepper, and sage. Spread on a slice of round steak. Roll it up, tie, and put it in a pan with a pint of hot water, laying a slice of salt pork on top. Add a little salt, if the pork is not salt enough, to season it. Cover and bake nearly 3 hours. Brown and serve with a gravy.

Mock Terrapin

Season half a calf's liver with salt and fry brown in butter; cut into small bits; dredge well with flour; add 1/2 pint water, teaspoon each of mixed mustard and lemon juice, 1/2 saltspoon cayenne, 2 hard-boiled eggs, chopped fine, and 2 tablespoons butter. Boil a minute or two and serve. Cold veal may be used instead of liver.

Tripe "Creole"

Cut 1 1/2 lbs tripe into small pieces and fry in a pan with 2 ounces butter, 1 onion and 1/2 green pepper (both chopped). Brown slightly for 6 minutes. Transfer to a sauce pan and add 1 chopped tomato and 1/2 pint Spanish sauce. Season with salt, pepper, a crushed clove of garlic and a bay leaf. Cook for 15 minutes and serve with a spoonful of chopped parsley sprinkled over the top. Spanish sauce is a mixture of flour and good broth, stirred until smooth, simmered for an hour and strained through a sieve, then add a generous piece of butter.