The Newark star and Newark advertiser. [volume] (Newark, N.J.) 1909-1909, 1909-07-29
Made from Cold Meats


FEW tasty recipes for leftover meats are given below: Mutton fiuers is
- a good dish when he remains OF a leg of mutton are available. Re
: = quhed: A mall marinade with a tablespoonful of salad oil, a tesspconlul
of vinegar, half a teaspoonful OF finely minced onions pepper n salt, som
slices 81 cold meat Cut thu meat into neat fingers and brush over WITH the
marinad, Beat an egg. AM add to it a pinch of alspce Dip the fingers of
meat in this and hen shake in breadcrunbs Fry in deep fat till a golden color
and serve with som small potatoes which have been baked whole
Ptqpant miree is made as follows: Chop any cold meat o may nave; it will
be. batter if you have several kinds an some chopped ham, Take a pint of
TINS I'M dredee 1t wen win hour NOW prepare a ne gravy ut nan a p'
of good gravy OF stock in a saucepan, add to it a teaspoonful Of vinegar sea oa
highly with cayenne pepper and salt, and then thicken with half n une of
fu abb into half N ounce of butter to which a Large pnch OF cufEy pow f
has been added. When this has boiled and thckened, strfn the meat let it get
thoroughly hot, but not boiling. To serve make a wall of mashed potato on a
dish brush with milk nd brow in the oven, n then put he thick mnce In
the centre. Sprinkle with chopped mixed pickle over the top
Veal mould is an excellent way of using VI remains of cold yea m the
q ~" VIM "m ~ ,s 800 81 nat pasorca oua,er Of ar ounce of
grated lemon rmd. Dissolve the meat essence in half a pint of boiling water
and stir into it the gcIaune powder. "A few drops of tarragon vinegar will m
prove the favor Take a pe-dsh, or if o have it, a plain border mould oil 1t
and pour in a little Of the jelly. Arrange the hard-bohed gs n some strips
Of ham neatly Ill around IT, and then put in h rest of the chopped meat and
ham. aayoring it nicely with pepper. salt. lemon rid, nutmeg and a few capers
here and there Pour over thu rest of the jelly. Put a dish or te tp with a
weight IN it, and leave till cold. Turn ot garnish the top with chopped
parsley, II put sprBs of it round. 80 =
SAVIOR Hash-Thin slices of cold beef or mutton, three tabespoonfuls Of
gravy, n desertspoonul each of Worehefershire ad eatsup, me tea
spoonful o vinegar, pepper II salt Have ready a very hot dish, put the th'
gravy into a saucepan with Abe sauces vinegar copper INT SAT-, ana suf ovf
the fire till veryh hot. Then pour owe thu meat Put SOM halves of peklei
walnuts and cubes of bread round, serve.
For Toronto sHcAs the following are required; Some slices Of cold roast pork
dredscd with -four pepper and salt For the sauce W tablespoonfuis of iaeed
hall a pint If stock or water, -four and butter for thickenine. Simmer the vine
gal, onfon n spices and when half the vinegar has eyaporated remove the
NH 49, @e aa m od men Mace ths suces.o of pork in it. and heat together
slowly. Serve In a very hotd dish, with NJ freshly ohed green vegetable as a
sarhish.
pepper. salt and butter, -four OIL Ave onions. Cut the steak from tn thick end
of the leg, flour it well, a season with pepper n salt an then fry in n
Usual way. Serve the muttono 81 a hot dish, with a mice border of fried onions
round. Just before serving place on the steak half a tesspoonuh If butter mix d
with he same quantity OF minced parsley.
stafford steakc calls for ome cold beefteak,a little ham hall he quantity
of breadcruribs. pepper. salt, chopped parsley, in onion, one 81 and a title
milk, quarter of a pint IF good gravy Chop the steak N ham hneS' m aad
the breadcrunbs seasoning veil with chopped oni0n' parsley, peppe aa sal.
Blend with a beatene gg an a little milk. Buffers sheet Of thick white parer
place the prepared meat on it, AM fold the ends as if doing u p a salmon steak
Place the packet in "a hot oven and bake for half an our. To s@ve turf the
meat on to a hot dish and pour a little good gravy over