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Other Recipes from BEEF--UNCOOKED

Beef Timbale
Brown Stew
Hamburg Steaks


(Beef--uncooked) - (Made-over Dishes)

As meat is the most costly and extravagant of all articles of food, it
behooves the housewife to save all left-overs and work them over into
other dishes. The so-called inferior pieces--not inferior because they
contain less nourishment, but inferior because the demand for such meat is
less--should be used for all dishes that are chopped before cooking, as
Hamburg steaks, curry balls, kibbee, or for stews, ragouts, pot roasts and
various dishes where a sauce is used to hide the inferiority and ugliness
of the dish. We have no occasion here to spend money on good looks.
If one purchases meat for soup, the leg and shin are the better parts.
This, however, is not necessary in the ordinary family, as there are
always sufficient bones left over for daily stock. All meat left over from
beef tea, tasteless as it is, may be nicely seasoned and made into curries
or into pressed meat, giving again a nice dish for lunch or supper.
Remember, that where the flavoring of the beef has been drawn out into the
water, as in making beef tea, another decided flavor must be added to make
the made-over dish palatable. For this reason, curries, pressed meats,
served with either Worcestershire or tomato sauce, are chosen.
Cold mutton may be made into pilau, hashed on toast with tomato sauce,
hashed with caper sauce, made into escalloped mutton, barbecued mutton,
casserole, or macaroni timbale; all sightly dishes, quite handsome enough
to place before the choicest guest. Spiced meats, as beef _à la
mode_, may be served cold with cream horseradish sauce and aspic jelly.
If warm, they will be made into ragouts, or some form of dish with a brown
or tomato sauce. It is well to bear in mind that white meats will be
served with white or yellow sauces; dark meats with brown or tomato
sauces. The coarse tops of the sirloin steak, the tough end of the rump
steak, if broiled, cannot possibly be eaten, as the dry heat renders them
difficult of mastication. Cut them off before the steak is broiled, and
put them aside to use for Hamburg steaks, curry balls, timbale or
cannelon, making a new and sightly dish from that which would otherwise
have been thrown away.
If you use ham, and have had a piece boiled, after the even slices are
taken off, chip the remaining tender pieces for frizzled ham, making it as
frizzled beef is made. The bits around the bone that cannot possibly be
sliced, will be chopped and made into potted or deviled ham. Throw the
bone into the stock pot.
A meat chopper or grinder, which costs but a dollar and a half or two
dollars, will save its price in the utility of these scraps in less than a
The water in which you boil a leg of mutton, chicken, turkey or a fresh
beef's tongue, or such vegetables as string beans, peas, rice, macaroni or
barley, put aside and use in place of plain water to cover the bones for
stock-making. The water in which cabbage is boiled should be saved alone
and used the next day for a soup Crécy; the flavor of the cabbage, with a
carrot that has been slightly browned in butter, makes a delightful soup
without the addition of meat.

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