Boston Cooking-School cook book

3 cups boiling water 1 cup potatoes, cut in 1% onion 14-inch slices Baking-Powder Biscuit (p. 90) or Plain Paste (p. 621) Cover meat with boiling water, add onion, and cook slowly 1 hour. Remove onion, thicken gravy with flour diluted with cold water, and season with salt and pepper. Add potatoes parboiled 8 minutes. Put in buttered baking dish, cool, cover with biscuit mixture cut in 2-inch rounds, or with a pastry layer size of dish. Bake in hot oven (450° F.). If covered with pastry, make several incisions on crust. Pastry may be baked separately and arranged on top of dish to serve. CASSEROLE OF BEEF 4 cups cold cooked beef, cut in 1 teaspoon Worcestershire 1-inch cubes Sauce 2 cups Brown Sauce (p. 196) Y% teaspoon salt or gravy 4% teaspoon pepper Y% cup celery, cut in small pieces 1 cup peas, beans, or mush- Y cup carrot, cut in small cubes rooms, cooked or canned 1 onion, thinly sliced 1 cup potato balls, par- 1 cup tomatoes, cooked or canned _ boiled 10 minutes Put first 9 ingredients in casserole dish. Cover and bake 1 hour in moderate oven (350° F.). Add other ingredients and cook 30 minutes longer or until potatoes are soft. Various vegetables may be used, such as those suggested in Beef Stew with Dumplings (p. 274). Beef may be cooked on top of stove and served with Dumplings if desired. COTTAGE PIE OR SHEPHERD’S PIE Cover bottom of small, greased baking dish with hot mashed potato; add a thick layer of roast beef, chopped or cut in small pieces (seasoned with salt, pepper, and few drops onion juice) and moistened with some of the gravy; cover with a thin layer of mashed potato and bake in hot oven (425° F.) long enough to heat through. RICE AND MEAT LOAF 34 cup uncooked rice 2 tablespoons flour 2 cups chopped cooked meat 14 teaspoon salt 34 cup gravy or stock 3 tablespoons chili sauce 2 tablespoons fat 1 tablespoon chopped onion Tomato Sauce (p. 198) Boil rice in salted water. Mix meat with gravy or stock and salt. Add flour and butter creamed together. Heat to boiling point, add chili sauce and onion. Spread half the boiled rice in well-greased loaf pan, over this spread meat mixture, cover with remainder of rice, and press it down firmly. Steam for 40 minutes. Turn out on platter and surround with Tomato Sauce. CECILS WITH TOMATO SAUCE 1 cup cold roast beef or rare Worcestershire Sauce steak, finely chopped 2 tablespoons bread crumbs Salt 1 tablespoon melted butter Pepper 1 egg yolk, slightly beaten Onion juice Tomato Sauce (p. 198) Season beef with salt, pepper, onion juice, and Worcestershire Sauce; add remaining ingredients, shape in small croquettes, pointed at ends. Roll in flour, egg, and crumbs and fry (see Croquettes, p. 397). Serve with Tomato Sauce. COLD ROAST BEEF A LA SHAPLEIGH Pour Martinique French Dressing (p. 487) over cold roast beef and garnish with lettuce leaves, stoned olives, and curled celery. CORNED OR ROAST BEEF HASH 2 cups cooked corned or roast beef, Milk or cream chopped Salt 3 cups cold boiled potatoes, chopped Pepper Onion juice or chopped onion to taste Combine beef and potatoes. Season and moisten with milk or cream, put into a hot buttered frying pan, stir until well mixed, spread evenly, then place over low heat where it may brown slowly underneath (40 to 45 minutes). Use asbestos mat if cooked on gas stove. Turn and fold on a hot platter. Garnish with sprig of parsley in the middle. Chopped parsley, chopped green or red pepper, or pimientos cut in small pieces may be added to hash mixture. With Beets. Add 11% cups finely chopped, cooked beets. BROILED DRIED BEEF Separate slices of dried beef and broil in broiling oven 2 or 3 minutes. Serve in place of bacon or as a garnish with Creamed Eggs (p. 362) and similar dishes. CREAMED DRIED BEEF