Page:Meat for Thrifty Meals.djvu/35

 water, then cook several minutes. Add the cooked meat, season to taste with salt and pepper, and pour into a shallow pan or baking dish. Make biscuit dough as described below. Roll the dough thin, about ½ inch, cut into biscuits, and place them over the top of the hot meat mixture so they do not touch each other. Bake in a hot oven (400° F.) for about ½ hour, or until the biscuits are done.

Sift the flour, baking powder, and salt. Combine the fat with the sifted dry ingredients, and add milk or water to make a soft mixture that can be rolled.

Season chopped cooked meat with onion and celery or parsley, moisten slightly with gravy, broth, tomatoes, or chili sauce. Add salt and pepper to taste. Make a rich dough, following the biscuit recipe above, but using twice as much fat. Roll out portions of the dough in rounds about 6 inches in diameter. On each round place some of the meat filling, fold the dough over and pinch the edges together to make turn-overs. Bake until brown in a hot oven (about 425° F.).

Cook the onion in the drippings of other fat. Add the apples of green tomatoes, cover, and cook until tender. Add the meat (pork, lamb, veal, or beef) and heat thoroughly. If the mixture is too thick, thin it slightly with meat broth, gravy, or water. Season to taste with curry powder and salt. Serve with flaky boiled rice, or with noodles.

Mix the meat, mashed potatoes, and parsley, and season to taste with salt. Mold into flat cakes, and fry in hot fat until brown.