Lemon Butter

2 tb. butter

1/2 ts. salt

1/2 tb. lemon juice 1/2 tb. minced parsley

1/2 ssp. pepper Mix well and spread on hot broiled steak, chops, or fish, after placing them on the platter.

Brown Mushroom Sauce

4 tb. butter

5 tb. flour

1 pt. hot stock Salt and pepper

\ can mushrooms

Brown the butter, add flour and brown, but be careful not to burn. Let cool a little and add the stock gradually. Cook till smooth. Season, add mushrooms, and cook five minutes.

1 tb. Worcestershire sauce or catsup may be added.

Baked Breaded Veal And Tomato Sauce

One cup bread crumbs, 3 tb. chopped salt pork, salt, and pepper. Wipe veal chops or steak and spread with the dressing, after putting in the pan. Bake 30 m. and serve with a sauce. Lamb chops may be prepared in the same way. If the crumbs are too brown before sufficiently baked, baste with a little hot water. Put tomato sauce in the center of the platter and arrange the chops around the edge.

Hamburg Steak

Chop the round of beef fine and season with salt and pepper, and if desired, a little onion. Make into cakes. Put in a greased broiler and broil over clear coals. Spread with butter.

Veal Loaf

2 lb. lean veal chopped with \ lb. salt pork. Add 4 butter crackers, rolled, 2 beaten eggs, 2 ts. salt, 1 ssp. pepper, 1 ssp. nutmeg. Pack into a small bread pan and bake slowly 2 hr. It may be served hot with a tomato sauce, or be served cold.

Dried Beef And Cream

J lb. dried beef, thinly sliced 2 tb. butter

1 c. milk

2 tb. flour

Remove the skin and separate meat in pieces. Cover with hot water and let stand 10 m. Drain and fry in the hot butter. Add the milk and when boiling stir in the flour wet in a little cold milk or water. Cook till smooth.

Warmed-Over Meats

To prepare meats for warming over, remove all bone, skin, gristle, and excess of fat from meat. The bone, skin, and gristle may be put in the soup kettle in making stock, and the fat may be tried out for drippings. Cook quickly all tender meat, for if kept at boiling point for any length of time, the protein will become tough. Make the tough portions of meat tender by letting them simmer in water. Rice, macaroni, bread crumbs, tomatoes, onions, etc., may be used in combination with different meats, making many palatable dishes. Meat pies may be made, using baking powder biscuit dough or pastry for an upper crust.

Hash

Chop cooked meat, using a small amount of fat. Add an equal amount of chopped cold boiled potatoes. Season with salt and pepper and a little chopped onion. Put 2 or 3 tb. hot water in an iron frying pan and 1 tb. drippings. Put in the mixture, cover the pan and let simmer slowly till a brown crust is formed; about 20 minutes. Do not stir. Fold over, turn out on a warm platter, and garnish with parsley.

Cottage Pie

Chop cold meat fine. To every cupful add 1 ssp. salt, \ ssp. pepper, a pinch of summer savory or thyme, 3/4 c. gravy or stock. Put into a baking dish and cover with a crust of mashed potatoes.

Brush with milk and bake in the oven till a golden brown, about twenty minutes. Omit the herb and add 1 ts. finely chopped onion, if liked.

Meat Rechauffe

Make a wall of mashed potatoes around a baking dish and fill the center with cooked meat cut in cubes. Pour over the meat a gravy, tomato, or white sauce. Bake till a delicate brown. Garnish with parsley.

Minced Mutton

Chop meat. Put into a frying pan, season with salt, pepper and celery salt. Dredge well with flour, stir, and add enough stock, or hot water, to make a gravy. Cook about 5 minutes. Pour over slices of toast.

Meat Souffle

Make 1 c. white sauce, season with a little onion and parsley, add 1 c. finely chopped meat (veal or chicken preferred). Add yolks of two eggs well beaten. Cook 1 m. When cool fold in the beaten whites. Bake in a buttered baking dish about 20 m. in slow oven. Serve immediately. If for lunch, serve with mushroom sauce.

White Mushroom Sauce

Melt 2 tb. butter, add 2 tb. flour. When bubbling, add slowly 3/4 c. milk and \ c. mushroom liquor. Season with salt and pepper. Add 1/4 can of mushrooms, cut fine. When heated, serve.

Scalloped Chicken

Put a layer of chicken cut into small pieces into a baking dish, then a layer of white sauce; repeat, having white sauce for top layer. Cover with buttered crumbs and bake till brown.

Forcemeat Balls See p. 67.

Croquettes See p. 148.

Pressed Chicken

Chop cold boiled chicken fine, keeping the light and dark meats separate. Season with salt, celery salt, cayenne. Boil down the liquor in which the chicken was cooked and add to boiling liquid 1/4 box of gelatine which has been soaked in J c. cold water, and moisten the meat with it. Put a layer of dark meat in a square mold, then strips of tongue or ham, a layer of white meat, whole hard-boiled eggs, white meat, tongue, and dark meat as a last layer. Put a heavy weight on top and let stand for several hours. Remove from mold and cut in slices.