Evening Republican, Volume 20, Number 297, Rensselaer, Jasper County, 13 December 1916 — Utilizing Remains of a Roast [ARTICLE]

Utilizing Remains of a Roast

What to do with the remains of a roast is often a puzzle to the cook whose family is too small tc eat a fair sized roast at the first meal. Of course it can be sliced and served cold or converted into hash, but these two methods sooq wear out, especially'the hash, though it be appetizing with a bit of onion and the brown gravy left over. In one family the roast is often served up in a meat pie, says the Michigan Farmer. For the crust simply make a good rich biscuit dough. You may make enough to line the dish, or simply enough to cover the gravy, If your family are not fond of the crust. Cut the Toast into small cubes and place in a stew pan. Add chopped onion, a few slices of carrot, bits ot cold potato, the few peas or beans left from yesterday’s dinner, pour on boiling water tc cover, season with salt and pepper and let simmer on the stove while you make your crust. Thicken the gravy wltii flour, and if you like add a half spoon of kitchen bouquet just before you put the meat and gravy in the dish in which it is to be baked. Make an opening in the top crust to permit the steam to escape and bake until the crust is done. Instead of making k meat pie out of the mixture drop dumplings Into the gravy and cook on top of the stove. For the dumplings sift four even teaspoons of baking powder and a half teaspoon Of salt with two cups of sifted flour. Stir up with just suf fluent milk or water to make of the right consistency to drop from a spoon into the gravy. Drop by teaspoonfuls, wetting' the spoon before taking up dough each time so the dough will 81’p off easily. When all are in, cover the dish tightly and boil 10 minutes without removing the cover. Then serve at once. As another change, drop biscuit dough into the meat and gravy and bake until the biscuits are done, about 20 minutes. • Still simpler, it would be to serve the meat as a plain stew, without cruit oi dumplings. Or you can line a dish with mashed potatoes, pour in the meat, cover with potatoes and bake for 20 minutes. 11 you haven’t enough potatoes left t-r line the dish, simply cover the top ot the meat and bake. For an occasional change slice the meat as you would to serve cold, pour your left over gravy in a frying pan. lay in the meat and simmer until it is heated through. Then put the meat on a hot platter, pour the gravy over and serve piping hot. If you have only a few pieces of meat left, use them in an omelet. Beat up the number of eggs required for a family of your size, and just before pouring the omelet into the spider add the meat which has been chopped fine and beat well into the egg. Or you can leave the meat out until you are ready tc fold the omelet and then put It between the fold. If your family like croquettes, serve the meat in this form: chop it fine and mix with one or two well beaten eggs and a few fine bread crumbs. Form in small cakes in the hands, dip in egg and crumbs and saute in hot drippings.