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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



Take scraps of cooked meat and chop very fine; place in a frying pan with a piece of butter the size of a walnut, a little salt and enough water to moisten. Let this stew on the stove. Then take pieces of stale bread and toast a light brown, placing the pieces on a meat platter and keeping hot. Mix a table-spoonful of flour with milk until quite smooth, and pour in the stewing meat, mixing thoroughly. Drop this mixture on each piece of toast, covering it, and on this lay a second layer of toast, covering the whole with the mixture.

Sister D. L. Miller, Mt. Morris, Ill.

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