Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1906-11-16
COLD M

Cold meats, in the opinion Of many
people, may be made more agreeable,
when properly prepared, on its second
appearance on the table than on it's
first, but of course much depends upon
the mode of dressing and serving.
The most common mistake made in
preparing leftover meats is in cook
ing them again, instead of merely re-
warming. In the majority Of recipes
the relocating is o in a sauce, and
Ipon this depends the flavor and sue
,ess of the dish. When this is the
case the sauce should be made first
and the meat cooked in 1t only long
enough to be thoroughly heated and
seasoned. Where cream sauces are
lsed II is safer and better TO put them
n a double boiler n then add the
neat.
The seasoning of recooked meats re-
quires special skill, for the law is by
no means fixed. Veal and chicken are
the meats easiest to recook, beef comes
next, while lamb and mutton more Of
ten retax the resources. They need
more palatable seasoning, and a little
acid, like a chopped olive or pickle,
adds to their
Where only a small portion of meat
is left over, the rice or potato border
enables it to be served and adds to it's
appearance. Upon the appearance OF
"leftovers' depends their success, and
special attention should be paid TO
their serving and garnishing.
When meat is served on toast with
or without Eggs IL should be chopped
very fine and the toast cut in ever and
attractive shapes and sizes. A good
hash is delicious, but ii needs strict at
tention To details. Meat and potatoes
chopped together and warmed through
do not constitute hash nor deserve the
name.
Baked Hash-Two cupfuls meat, two
cupfuls potatoes, n tablespoonful but
ter, two cupfuls stock, and seasoning
TO taste. Melt the butter, add the
stock and, when heated. the meat and
potato well mixed. Season to taste and
stir occasionally until well heated.
Turn into a well creased baking dish
and bake thirty minutes in a moder-
ately quick oven.
Beef Spanish-Two cups of finely
chopped meat, two tablespoonfuls but
ter, one small onion, one cupful toma-
toes, two tab~lespoonfuls flour, one cup
ful stock, salt and pepper to taste.
Melt and brown the butter, add the
onion sliced, and cook until delicately
Drowned. Add the -four and brown,
stirring constantly. then add the meat.
Add the stock n tomatoes and cool
until thoroughly heated. Season and
serve on n hot dish with timbales of
rice.
Lamb Croquettes Two cupfuls
finely chopped cooked lamb, one
cupful boiled rice, one tablespoon
full chopped parsley. two table
spoonfuls flour, one cupful cream. one
tablespoonful butter, salt and pepper
TO taste. Scald the cream. Rub the
butter and flour together until smooth
add to the scalded cream and stir unit,
1t thickens. Mix the meat, rice, parsley
and seasoning together, adding one ia
~blespconful lemon juice. Mix with the
thickened milk n cool. Shape into
~croquettes, cover with egg and bread
crumbs and fry in hot fat.
Veal Souffie-Two cupfuls chopped
cooked veal, W tablespoonfuls
butter, one cupful cream, one
tablespoonful chopped parsley, three
eggs, one cupful milk, two TIA
~blespoonsful iour and seasoning tc
taste. Melt the butter without brown
ing. add the -four, stir until smooth
Add the cream and milk. stir unit
thick. Add the veal to the sauce, ant
when thoroughly heated add the beater
yolks Of the eggs. Take from the fire
and cool. When ready TO use, beat the
whites OF the eggs TO a stiff, dry frotl
and mix carefully with the meat anC
sauce. Turn into a creased bakins
dish and bake for twenty minutes in
hot oven.