Page:Meat for Thrifty Meals.djvu/37

 spoonfuls of the broth or gravy, then mix with the rest of the gravy and cook until smooth and thickened. Add the meat, artichokes or radishes or raw carrots, and season to taste with soy sauce and salt. Heat thoroughly and serve, if desired, with flaky boiled rice and fried noodles.

Toast slices of bread on one side and spread the toasted side with fat. Make into sandwiches with slices of cold roast meat, placing the toasted side next to the meat. Toast the outside of each sandwich, place on hot plates, pour on hot gravy, and garnish with a sprig of parsley and a pickle.

If preferred, heat the meat in the gravy and serve on untoasted bread or rolls.

Hot Spanish sandwich.—Pour hot Spanish sauce (p. 28) instead of the gravy over the cooked sliced meat sandwich.

Make open-faced sandwiches with toasted or untoasted rolls or bread, and slices of cooked beef, veal, fresh pork, or lamb. Serve on hot plates with mild barbecue sauce (p. 28) heated and poured over the sandwiches.