1 lb Cold, leftover roast, lamb,
Beef, veal, pork orn
Combination of these meats
1 1/2 lb Potatoes
1 1/2 oz 1 1/2 T butter or margarine
1/2 oz Flour
1/4 pt Meat stock or milk
Salt and pepper to taste
Milk
Mince the cold meat, removing all fat, skin and gristle first. Cook
potatoes, peeled and cut in halves, until soft enough for mashing.
Melt 1 tablespoon butter or maragrine in a saucepan and stir in the
four. To this add slowly stirring, 1/4 pint meat stock or milk. When
smooth and fairly thick and just to the point of boiling, stir in the
minced meat. Stir over a low heat for 3 minutes, seaoning with the
salt and pepper to taste. Pour into a flat oven proof dish and
refrigerate.
Meanwhile, mash the potatoes, season and stir in 1/2 teaspoon butter
or margarine, and a little milk and whick with a fork until smooth.
Set aside until the minced meat is cool enough to have solidified and
formed a solid surface. If you add the potatoes to hot mince, it will
sink into it.
When cool, spread the potatoes about an inch thick all over the dish,
working lightly with a fork. Dot with pieces of butter or cover with
grated cheese, if liked. Bkae in a 400 degree oven for 30 minutes.
This dish may be prepared in the morning and left for cooking in the
evening wothout harm. Cabbage is the best vegetable to accompany this
dish.
Yields
4 servings