Detroit evening times. (Detroit, Mich) 1921-1958, 1942-10-25

TiCo tlOiiiChiahCAS bae bAc oiAoWSi
Is simple: when 1t Is camouflaged
with pastry. And that brings us
to the thrifty practice OF making
the most Of meat left-overs.
Practically speaking. one of
the best ways to extend" meats
is TO combine them with crust,
pastry, or biscuit coughs Of
various kinds, either on the first
service, or when the meat Is
classed as a leftover.
No meat, however humble, will
ever suffer from an inferiority
complex If the dish appears as a
smart meat pie, fitted with a
thick brown derby crust; or II 1t
be used as filling for toothsome
meat pasties or turnovers; II 1t
lies under a top of flaky bis
cults; or II 1t be made into some
intriguing meat roll.
Let's look at meat pies, both
large and individual:
A small amount of meat-beef,
veal, ham or pork poultry too,
Of course lis first prepared as
a savory stew, using plenty Of
herbs and spices to give it high
flavor. A couple of lamb kid
neys or a beef kidney, IL avail
able, or a silver of smoked meat
of any kind, will still further in
crease the tastiness.
Any familiar cheaper cut" if
so seasoned and prepared. can
then be the basis of a meat pie
de luxe. Or, any leftover meat
from roast or bake, can be sliced,
or cut into large dice, or made
into small rolls, and used SIM
ilarly.
Line the heat-resistant glass
or pottery bowl with sliced
cooked potatoes, or omit such
lower crust, and merely fill dish
with the seasoned meat and
plenty Of gravy. In the center
place a glass measuring cup. in
verted: this cup will hold up
the top crust, and also, by a
magical vacuum process, be
filled with gravy while the dish
is cooking.
Now prepare either a simple
basic recipe for baking powder
biscuits. or a recipe for your
preferred flaky or rich pastry.
Roll, fit and trim, as with any
pie. Bake at temperature for
biscuits or crust. Behold-the
regal meat pie!
Or, taking practically the
same mixture, but mincing the
meat into small chips or regular
hash" consistency. again sea-
son highly. and combine with
slivers or dice of cooked vege-
tables such as potatoes or car
rots, celery, white turnips, and,
yes, even shredded cabbage.
In other words, a little left
over meat. a larger quantity of
cooked vegetables, and plenty of
flavorful sauce. But, instead Of
turning this mixture into one
dish. and making a standard sin
gle meat pie. the trick is TO make
individual meat pies, which go
under many aliases in many
lands.
In Wales, such individual meat
pies are known as "pasties," and
are eaten not only as the main
dinner dish when hot, but car
ried, cold, as a hearty filling for
the workers lunchbox. And they
are delicious! Use a richer pas
try crust, cut into circles, half
fill with the meat mixture, and
crimp edges together. as in MAX
ing any tart. Bake in a hot oven
and there's your glorified left
over dinner.
The casserole or baked dish
which the economical housewife
of former days called shepherds
pie" is just as acceptable today.
Here the chopped or minced left
over mixture, always well-sea-
soned, is turned into a creased
casserole, and covered with a
crust of mashed potato. And
this crust may be not only
mashed white potato. but mashed
sweets. or even the whipped pulp
of cooked dried lima beans, and
also squash and pumpkin!
Just be sure that the meat
mixture itself is sufficiently
moist, is spiced with plenty of
onions, tomato, Worcestershire
or soy sauce and it will prove a
grand dish for any chill evening.
A combination of leftover
chicken with ham is tops when
teamed with sweet potato or
pumpkin, or mashed parsnips, as
a variation. Hot boiled rice goes
we'll as a cover for minced lamb
or pork, as another suggestion.
What Is familiar to the house.