Meat Filling

• 2 cups cooked meat ground, or poultry
• 2 tablespoons celery minced
• 2 tablespoons minced onion
• 1 tablespoon chicken fat
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 beaten egg well-
• gravy or chicken soup

1. Remove all fat and gristle from the meat before it is ground. Brown the celery and onion slowly in the fat for 5 minutes. Mix all ingredients until thoroughly blended. Use just enough gravy or soup to make a stiff paste. This makes 2 cups.
2. Meat Blintzes: Prepare blintzes and fill each with a heaping tablespoon of meat filling. Fold up and saute in chicken fat. Serve, as a main course, with gravy ortomato sauce.
3. Meat Pirogen: Prepare dough as for kasha knishes. Use meat filling instead of kasha. After the filling is placed on each square of dough, fold it over into a triangle and press the edges firmly together. Continue as for knishes.
4. Shepherd's Pie: Double the recipe for meat filling. Any meat may e used, but lamb is especially good. Prepare 3 cups of mashed potatoes with chicken fat.
5. Line a 6 cup casserole with 2 cups of the potatoes, fill with the meat filling, and spread with the remaining potatoes. Swirl the top attractively, so the potatoes resemble a meringue. Bake at 350 F. about 45 minutes, until the potatoes are nicely browned.

cooked meat ground, celery, onion, chicken fat, salt, black pepper, egg, chicken soup

Taken from www.yummly.com/recipe/Meat-Filling-1664411 (may not work)