2 Recipes for Dressing Up Leftover Beef from a 1922 Magazine

None of us can afford to waste food. But since we, of course, can’t calculate exactly what people will eat at the dinner table, we usually have some leftovers. Reheating and re-serving them on another day is one way to use them. But that may get monotonous, especially if there is enough for more than one extra day.

leftover beef

If leftovers are dressed up a bit, they can be as savory as the original recipe. This requires some thought, creativity, and knowing what to do with what you have on hand. Practice makes perfect. Well, experimenting and failing can help, too. You learn what doesn’t work!

Here are two very old recipes from a 1922 Woman’s Weekly magazine for leftover beef. I haven’t made these myself, but if you do and would like to share your results in the replies after this post, I would love to hear.

Note: For both recipes, we are using fully-cooked beef.

Beef Pie

1. Cut cold roast beef into squares.
2. Put 2 cups into a baking dish and season with 1/2 teaspoon salt, a little pepper, 1 tablespoon ketchup, and/or 1/3 cup cooked and seasoned tomatoes.
3. Pour over the meat 1 cup of liquid, using equal quantities of (pre-prepared) gravy and hot water.
4. Cover with a crust made of baking powder biscuit dough made of the following ingredients:

1/2 cup flour
1/4 cup milk
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon baking powder

Mix and sift the dry ingredients, rub the butter in well and add the milk. Mix and roll out quickly, or pat out with the hands on a floured board.

Minced Beef and Potato

2 cups mashed potatoes
2 egg yolks
2 cups cold chopped beef
Stock or milk
1/2 teaspoon onion juice
1 teaspoon finely chopped parsley
Salt and pepper

To the well-seasoned mashed potatoes, add the yolks of eggs. Beat together until very light and creamy. Form this mixture into a border on a round baking dish. Score the top. Season the beef with the onion juice, parsley, and salt and pepper. Add enough stock to moisten it well. If you don’t have stock, use milk. Place the meat inside of the potato border and brown slightly in the oven till heated through.

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