NEW WAY WITH MEAT REMAINS

Sun (Auckland), Volume III, Issue 690, 15 June 1929, Page 23

NEW WAY WITH MEAT REMAINS

Scraps of cold beef, mutton or ham, too small in themselves to provide the 1 . material for a “made-up” dish, may < be used for this piquant little savoury:— ] Mince a-quarter of a lb. (or more) , . of the cold meat, without fat. Put ] a tablespoonful of butter into a pan; melt it and add a tablespooniul of ; , flour, stirring while the flour cooks ■ for a minute. Add the minced meat, ‘ a teaspoonful each of chopped pars- - ley and onion, a little grated nutmeg, and salt and pepper to taste. Mix . well, and pour in a quarter of a pint ■ of milk, stirring slowly but continually while cooking for five minutes. . When the mixture becomes thick add • three hard-boiled eggs, very finely , i chopped. Heat through, but do not . . allow the preparation to boil again. Make rounds of buttered toast, pile a little of the mince on each, and ’ serve garnished with fried parsley. HINTS FOR SANDWICH-MAKERS For all kinds of sandwiches, use [ "sandwich loaves,” w-hich are longer j . and more easily handled than ordin- j . arv loaves. The bread should be at least 24 hours old. Each loaf will make from 32 to 40 large sandwiches. Since the full-size square sandwiches . are too large to manage conveniently, cut each one into two triangular pieces. Round cutters and cutters in fancy designs may be I bought at almost any' kitchenware j I store. Cut the bread thin, and trim j j off all crusts and cut the sandwiches j to the desired shapes before putting iin the fillings. A spatula is more ! | convenient than a knife for spread-1 | ing butter and fillings.