1 lb Cold, leftover roast, lamb, 1/2 oz Flour
Beef, veal, pork orn 1/4 pt Meat stock or milk
Combination of these meats Salt and pepper to taste
1 1/2 lb Potatoes Milk
1 1/2 oz 1 1/2 T butter or margarine
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