Uses for left over Food Stuff

Bread
Pudding, bread crumbs, sausages, vienna steaks.

Bacon (knuckles)
Bacon and potato pie, flavouring dry pulse soups and sauces.

Beans (dried)
Mixed with tomato sauce for breakfast and served with bacon. Can be added to soups and stew.

Bones
Stocks, sauces, soups.

Beef (cooked)
Cornish pasties, shepherd pie, sea pie, sausage rolls, vienna steaks, croquettes, meat pastries, cold meat, sandwiches and galantine.

Cabbage
Mixed with potato for bubble and squeak, vegetable soup and for braised cabbage.

Carrots
Vegatable soup and salads.

Fish
Fish cakes, fish pie, kedgeree, all kinds.

Galantines
Fried in batter, suitable for breakfast, tea or supper.

Herrings (tinned)
Fish cakes

Mutton
See beef.

Potatoes (cooked)
Saute, cheese and potato pie, cottage pie, potato sald, potato cakes, croquettes, cornish pasties, bubble and squeak, potato pastry.

Porridge
Porridge cakes with bacon for breakfast. Frying in fat, serve as a vegetable.

Preserved Meats
Fritters, other uses as for beef.

Rice
Rice fritters, rice tarts, fruits may be added as it improves flavour.

Vegetables
Soups, vegetable pie, fried vegetables, vegetable salad.

Steamed Roll
Currant roll, fried both sides for supper (fill cold pudding may be used this way).

Cheese
Welsh rarebit, cheese and potato pie, cheese pasties.

Stock Pot Pickings
Making cottage pie and pasties.