HAMBURG STEAK

1 Ib. chopped meat. 1 tsp. onion juice.
1 tsp. salt. 1 tsp. chopped parsley.
1, tsp. pepper.
Mix the seasoning with the meat, form into small cakes and pan
broil.

‘POT ROAST

Meat from the brisket, round, chuck, or any tough part
may be used.
Dredge with flour and brown the surface in a hot pot or pan. Add

1 c. water, cover and cook slowly two hours, then add seated te ed and
vegetables if desired. Sook until tender, Pe thicken gravy.

MADE OVER MEAT DISHES
To prepare meat—Remove bone and gristle, and if meat

-is to be used for hash remove fat. Save bone for stock and fat
for frying out. Cut the meat into slices or cubes, or chop

fine. With tender or well-cooked meat, reheat only. If tough
or rare, Simmer. Season well, as meat that has nbs cooked -

and cooled loses some of its flavour.

HASH |

Mix together 1 part chopped meat and 2 parts chopped boiled
potatoes. Add seasonings. Onion juice or a little onion may be added if
desired.

MINCED MEAT ON TOAST

Chop fine any cold lean meat. Season and warm in gravy or sauce
sufficient to moisten. Serve on toast.

RICE AND MEAT

2c. cooked meat, minced. Salt and pepper.

4 c. bread or cracker Hot water or stock.
crumbs. Rice.

Mix together the meat, crumbs, seasonings and enough water or
stock to enable the meat to be packed solidly. Line a buttered mould
with a quarter-inch layer of boiled rice. Steam 4% hour.

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