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Remarks:

No. 2—MEAT PUDDING.

How to Utilize Roast Beef.

Roast Beef With Rice Covering.

Quantity for 4–6 Persons.

 1¼ lbs. left over roast beef

 ½ cup of rice

 2 tbsps. of grated Swiss or Parmesan cheese

 ½ tbsp. of flour

 ¼ tsp. chopped onions

 2 tbsps. of butter

 2 tbsps. of grated rolls

 ½ cup of left over gravy

 ½ qt. of bouillon or water

 2 yolks of eggs

Preparation:

The rice is cooked until soft and thick in the water or bouillon, the grated cheese is put in and at last the yolks of 2 eggs. Taste the rice for salt. Butter a pudding mold and strew in some grated rolls, now put in one layer of rice and one layer of meat and so on until all the meat and rice are in. Close the mold well and set in a steamer over a kettle of boiling water and steam for 2 hours.

After the pudding is done, turn it out and pour over it a Dutch gravy or serve the gravy separately with it.

No. 3—BEEF FILLET ROAST.

Quantity for 6–8 Persons.

 4–6 lbs. of fillet

 ¼ lb. of butter

 Salt and pepper

 ½ cup sweet or sour cream