European and American cuisine

Irish Stew of Cold Meat. — Cut any kind of cold cooked meat into 1-inch pieces ; take for 1 quart of such pieces 8 good-sized potatoes, pare and cut them into slices, also 3 large onions. Pat the meat with the vegetables in alternate layers in a saucepan, sprinkle 1 tablespoonful seasoning salt between them and dust over each layer a little flour ; put 1/2 tablespoonful butter on top, then add sufficient boiling water to cover all; put on the lid and boil 1 hour, then serve. Another way is to add to the vegetables 1 quart of fine-cut cabbage, boiling the same way. Pillau of Cold Beef.— Melt 1 tablespoonful butter or drippings in a saucepan, add 2 fine-chopped onions, cook 3 minutes without browning, then add 1 quart fine-cut cold roast beef, 1 even tablespoonful salt, 1 even teaspoonful pepper, cover and cook 10 minutes, stirring occasionally. In the meantime place 1 cupful rice covered with cold water in a saucepan over the fire, boil 5 minutes, drain in a sieve, rinse off with cold water, add the rice to the beef, add 2 fine-cut tomatoes, cover the whole with boiling water, stock, or broth, and boil slowly 1 hour. Serve on a warm dish, and garnish with fried or baked tomatoes. Cold Roast Beef warmed over. — Put the gravy from the beef in a stew pan ; add a little boiling broth or water and a piece of butter, let it cook 2 minutes ; then have the meat cut into slices, lay it in the sauce, cover and stand, on side of stove ; let the meat get heated through without boiling. Serve on a warm dish, and pour the gravy over it Serve with stewed tomatoes and mashed potatoes. If the cold roast beef is rare, place it in a roasting pan with 4 ounces suet under and over it, then roast 20 minutes in a hot oven. Cold Roast Beef stewed with Vegetables.— Place a saucepan with 1 tablespoonful butter over the fire, add 2 fine-chopped onions, and cook 5 minutes ; add the beef gravy (if there is any) and 1 can tomatoes ; season with 1 teaspoonful salt, 1/2 teaspoonful pepper, and 1/2 tablespoonful sugar, boil 3 minutes, then put in the beef, cover and cook slowly 1 hour. At the same time boil 6 large potatoes in salted water 10 minutes ; then take them out and cut each into quarters. Fifteen minutes before serving, lay the potatoes on top the beef, and boil till done. In serving, take the potatoes out, lay the meat on a hot dish, the potatoes around it, and serve the sauce with it Also boiled spaghetti may be served with it Sour Ragout. — Cut 2 pounds of cold boiled or roasted beef into inch-sized pieces, place it with the gravy, if there is any, in a saucepan, add 1 pint of boiling water, 1/2 pint vinegar, 2 tablespoonfuls sugar, 2 fine-cut onions, 4 cloves, 1 blade of mace, 1 bay leaf, 6 whole peppers, 1 teaspoonful salt, 1 even teaspoonful pepper, cover and boil slowly one hour, then mix 1/4 tablespoonful flour with a little cold water, add it to the meat, boil for a few minutes, and serve with potato dumplings.