Start with cooked meat and gravy or meat broth. Or, to take the place of gravy or meat broth, dissolve 1 or 2 bouillon cubes in water. Cut the meat in small pieces and brown it in fat. Add diced raw or cooked potatoes, sliced onion, and green pepper, and brown. Add the gravy or broth, and cook slowly on top of the stove, or bake the hash in the oven until it is brown over the top.
1 onion, sliced
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Flour |
Cook onion and celery in the fat for a few minutes, add the tomatoes, and cook for about 20 minutes. If the mixture is too thin, add 1 to 2 tablespoons of flour mixed to a smooth paste with an equal quantity of cold water. Cook until smooth and thickened. Add the meat, heat thoroughly, and season to taste with salt and pepper. Serve hot on crisp toast.
Cut off the stem ends of green peppers, and remove the seeds. Boil the pepper shells for about 5 minutes in lightly salted water, and drain. Mix chopped or ground cooked meat with bread crumbs, cooked rice, or mashed potatoes, add melted fat, an onion chopped fine, and moisten with gravy, milk, chili sauce, or catsup. Season to taste with salt and pepper. Stuff the peppers with this mixture, cover with fine bread crumbs, and bake in a moderate oven (about 350° F.) for 30 minutes, or until the peppers are tender and the crumbs are brown.
6 tablespoons fat
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2 tablespoons chopped parsley |
Make thick white sauce with the fat, flour, and milk. Add the bread crumbs, meat, parsley, salt and pepper to taste, and the beaten yolks of the eggs. Fold in the egg whites, beaten stiff. Place the mixture in a greased baking dish or in greased individual baking dishes or custard cups. Set in a pan of warm water and bake in a very moderate oven (325° F.) for 1½ to 2 hours or until the mixture is firm.
Serve the souffle in the dish in which it is cooked, or, if preferred, turn the individual souffles out onto a hot platter. Thin gravy or tomato sauce may be served with the souffle.
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