MEAT USED FOR BEEF TEA,

Hawera Star, Volume XLVII, 19 May 1928, Page 17

MEAT USED FOR BEEF TEA,

NO NEED TO WASTE IT. The home cook does not quite know what to cl O' with “that tasteless stuff —the meat that has been used to make beef-tea. And if she is a good, economical housewife, it goes much against the grain to throw it away. There is no need for her to err against her conscience! With a. little trouble it can be metamorphosed into' quite an appetising dish; excellent for breakfast or supper. Mince the meat and add a slice of bacon, chopped fine, also an onion, likewise' chopped. . Moisten the mince with a little beef extract, into which stir some curry powder and a little salt. The quantity of curry powder must bo decided, of course, by individual taste, as some people like it so much stronger than others. Put the mince mixture into a pie-dish and bake in a slow oven for a. couple of hours, When cold, loosen with a knife, and turn out. Deem ate with parsley. If the mince is fairly moist, it will have an attractive and appetising glazed surface. Another way of using up such meat is to make rissoles with it. After min. ing, add a little chopped ham, onion, parsley, pepper and sal. Moisten with very thick brown gravy—just enough to' bind. Thicken the gravy with ordln ary flour for this purpose. Though an egg makes a nice addition it is mot ab soiutely essential. Allow the mixture to cool; then shape into' rissoles. Flour, roll in egg and breadcrumbs, and fry a deep brown.