Remnants Of Boiled Meat

Chop fine cold pieces of soup meat, or other boiled meat, salt or fresh; then add cold potatoes, and when these are chopped and mixed with the meat, heat in a spider some cold soup, or water in which meat has been boiled. As it boils up, put in the meat and potatoes, add salt, and cover it close for two or three minutes, then stir in a small piece of butter, let it stand a minute or two longer and then serve in a warm dish.

Croquettes Of Beef Or Veal

Chop cold beef fine, with an onion. Add sweet marjoram, salt and pepper to your taste, and enough gravy to moisten slightly. Make into balls, dip in beaten egg, then in fine crumbs or flour, and fry till brown in pork or beef fat.

Veal croquettes are made in the same way, but omitting the onion, and using mace instead of sweet marjoram.

Minced Veal

Chop fine the pieces left of roast veal. Heat the gravy in a spider, or, if you have none left, melt a piece of butter half the size of an egg in a gill of hot water; stir it till it is melted lest it become oily. When it boils, put in the veal and cover it; stir it two or three times in the course of eight or ten minutes; season it with salt and pepper. Toast two or three slices of bread and lay in the dish. Put the veal upon the toast.

Brawn

Boil a hock of beef, and any little pieces you may have besides, several hours. When the meat is ready to fall from the bones, take it out into an earthen pan, salt it, and season it with pepper, sage, and sweet marjoram. Put it into a coarse linen cloth or towel, twist it up tight and lay a weight upon it. A good deal of fat will thus be pressed out. When it has lain twenty-four hours take off the cloth. Cut thin slices for breakfast. It is very good, and will keep in a cool place several weeks. The water in which it was boiled will make excellent soup, or stock for gravies.

Turkey Hash

A good-sized turkey will make two dinners for a small family, - the first day hot, the next cold; then there usually remain some good pieces, and bones which have nice pickings on them, also some of the dressing and gravy. A good breakfast dish is made by cutting up all that remains of the turkey, heating the gravy, with a little hot water added, and putting the meat, bones, stuffing, and cold sliced potatoes, into the boiling gravy. Heat thoroughly, and serve in a hot covered dish.

Use the remnants of cold roast or boiled chickens in the same way.

Chicken Patties

Line small patty pans with pie-crust. Then bake, and turn out on a small platter. Have ready remnants of cold chicken, chopped fine, mixed with a little cream, salt, and pepper, and quickly heated in a saucepan. Fill the patties with the hot chicken, and send them to the table.

Cold veal may be used in the same way, but with the addition of a very little mace, powdered.

Beef Pie

Cut cold roast or stewed beef in slices. Sprinkle with flour, pepper, and salt, and lay them in a dish that will hold a quart. The dish should not be quite full. Cut an onion fine, and spread over the meat. Boil up a little gravy, or water in which meat has been boiled. Thicken slightly with browned flour; melt in it a small piece of butter; and then pour over the meat. The gravy should not quite half fill the dish. Spread over, a batter of eight large potatoes, boiled, mashed with a little butter or cream, salt, and two beaten eggs. • Put it over the meat about an inch thick. Bake till brown, which will require about half an hour.

Instead of a cover of potatoes, you can place ripe tomatoes, peeled, upon the meat, and sprinkle with salt, sugar, pepper, crumbs, and bits of butter. In that case use less gravy, and bake longer, - nearly an hour. Cold lamb and mutton may also be used in this way.