Page:The Boston cooking-school cook book (1910).djvu/261

 have been parboiled eight minutes in boiling salted water. Put in a buttered pudding-dish, cool, cover with baking-powder biscuit mixture or pie crust. Bake in a hot oven. If covered with pie crust, make several incisions in crust that gases may escape.

Cecils with Tomato Sauce

1 cup cold roast beef or rare  steak finely chopped Salt Pepper Onion juice Worcestershire Sauce 2 tablespoons bread crumbs 1 tablespoon melted butter Yolk 1 egg slightly beaten

Season beef with salt, pepper, onion juice, and Worcestershire Sauce; add remaining ingredients, shape after the form of small croquettes, pointed at ends. Roll in flour, egg, and crumbs, fry in deep fat, drain, and serve with Tomato Sauce.

Corned Beef Hash

Remove skin and gristle from cooked corned beef, then chop the meat. When meat is very fat, discard most of the fat. To chopped meat add an equal quantity of cold boiled chopped potatoes. Season with salt and pepper, put into a hot buttered frying-pan, moisten with milk or cream, stir until well mixed, spread evenly, then place on a part of the range where it may slowly brown underneath. Turn, and fold on a hot platter. Garnish with sprig of parsley in the middle.

Corned Beef Hash with Beets

When preparing Corned Beef hash, add one-half as much finely chopped cooked beets as potatoes. Cold roast beef or one-half roast beef and one-half corned beef may be used.

Dried Beef with Cream

1/4 lb. smoked dried beef, thinly sliced 1 cup scalded cream 1-1/2 tablespoons flour

Remove skin and separate meat in pieces, cover with hot water, let stand ten minutes, and drain. Dilute flour with enough cold water to pour easily, making a smooth paste; add to cream, and cook in double boiler ten minutes. Add beef, and reheat. One cup White Sauce I may be used in place of cream, omitting the salt.