WARMED OVER PISHES.

Star (Christchurch), Issue 5686, 3 October 1896, Page 3

WARMED OVER PISHES.

CLEVER DISGUISES FOR COLD MEATS. Men as a rule dislike "warmed over" dishes, that is, if they discover any such process of evolution in what is set before them. The clever housewife, therefore, when such economies are necessary, .obliterated, if possible, every trace of the tid 'nit's connection with any preceding day's dish. .. ■ . lloasts and .joirite aro easily managed, but the sinailer odds and ends that, from time' to time are available prove a .far moro .cliJli.cult. .matter, . .Veal jind other cutlets may be wanned in the oven' in a. buttered dish covered with v buttered paper," caro being- taken that 1 hey do not get dry. They can be served with a white butter sauce, in which plenty of .finely ■■chopped parsley appears, or with tho following savoury sauce poured round them : Melt an ounce of butter in an ■ enamelled saucepan, addin™ a very small quantity of minced, onion ; " stir in a tablespoonful of flour, moisten, gradually with some good stock, stirring briskly over the fire till the right thickness is obtained; add a saltspoonful of made nmstard, a teaspoonful of vinegar, and a pinch of salt if required. Cutlets may also appear again (allowing a day between their first and second appearance) thus : Dip them in beaten egg and roll them iv bread crumbs mixed with finely chopped parsley and onion jind a seasoning of pepper and salt ; then fry quickly in boiling fat ; drain and serve, accompanied by tomato or some other piquant sauce. . .. The 3'emains of steak, whether plainly cooked or otherwise, are capable of reappearing in. different garbs. If merely broiled and there is enough left, it can readily be stewed, or if previously- stewed! or boiled,' it can be passed through the mincing . machine and will serve ■■oil purposes for which a mince is required. A remnant of beefsteak pudding was recently converted into a- potato pie with a very satisfactory [result. It was chopped up, crust and all, put in a pie dish with a little good gravy, covered with smootnly mashed potato, and baked. It made a very nice homely luncheon dish. Meat from a beefsteak pie may also be restewed in a pie dish with layers of sliced tomatoes, the top being thickly strewn with bread crumbs and flakes of butter before it is put into the oven. A small end of curry may be utilized for a. breakfast dish as follows : Pound it in a mortar after adding a teaspoonful of French mustard, and then have it warmed up in a saucepan with a . little butter and served on hot buttered toast, the top being sprinkled with hot browned crumbs. Another appetizing little breakfast dish maybe made from any stewed kidneys that are left over. They should be pounded thoroughly in a mortar with a little butter, seasoned with pepper, salt, and cayenne, and after being made quite hot with some butter, spread on rounds of buttered toast, with a scattering of browned crumbs on the top. Remains of veal, poultry, or game can easily be worked up into dainty entrees. Remnants too small for these may be pounded in a mortar with a little butter and a tiny piece of ham or tongue, and seasoned with pepper, salt, or cayenne. The mixture may then be warmed in a lined saucepan with butter, and, when hot, a teaspoonful of Worcester sauce added: spread on slices of hot buttered toast, with a garnish of browned bread crumbs : this should make a nice little breakfast or supper dish. Any remains, such, as the above, may be minced, seasoned highly, and moistened with a little white butter sauce, and heated in fireproof scollop shells. . .