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Using Left-Overs of Meat

Almost any left-over meat or fish may be made into a palatable dish. In general, these are the rules to follow: 1. Trim off carefully all non-edible parts. 2. Cut or shape meat in pieces of uniform size. Do not wash. 3. Since the meat is already cooked, it should be protected from direct heat by sauce, crums, potatoes or the cereal which is used with it.

4. Sauces should be thoroughly cooked before adding meat to them.

5. Season left-over meat dishes rather highly. Sweet herbs, onions, celery salt, paprika, curry or tabasco may be used. 6. In general, when a sauce or gravy is used, take half as much sauce as the measure of meat and vegetable.

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