Half a pound of smoked beef cut very thin. This can be just heated in a tablespoonful of hot butter, and then served, or prepared as follows:—
Pour boiling water on the beef, and let it stand five minutes. In the meantime melt in a frying-pan one tablespoonful of butter; stir in a tablespoonful of flour, and add slowly half a pint of milk or water. Put in the beef which has been taken from the water; cook a few minutes, and add two or three well-beaten eggs, cooking only a minute longer. It can be prepared without eggs, or they may be added to the beef just heated in butter; but the last method is best.
Three pounds of lean veal and quarter of a pound of salt pork chopped very fine. Mince an onion as fine as possible. Grate a nutmeg, or use half a teaspoonful of powdered mace, mixing it with an even tablespoonful of salt, and an even saltspoonful of cayenne pepper. Add three well-beaten eggs, a teacupful of milk, and a large spoonful of melted butter. Mix the ingredients very thoroughly; form into a loaf; cover thickly with sifted bread or cracker crumbs, and bake three hours, basting now and then with a little butter and water. When cold, cut in thin slices, and use for breakfast or tea. It is good for breakfast with baked potatoes, and slices of it are sometimes served around a salad. A glass of wine is sometimes added before baking.
The English hash is meat cut either in slices or mouthfuls, and warmed in the gravy; and the Southern hash is the same. A genuine hash, however, requires potato, and may be made of any sort of meat; cold roast beef being excellent, and cold corned beef best of all. Mutton is good; but veal should always be used as a mince, and served on toast as in the rule to be given.
Chop the meat fine, and allow one-third meat to two-thirds potato. For corned-beef hash the potatoes should be freshly boiled and mashed. For other cold meats finely-chopped cold potatoes will answer. To a quart of the mixture allow a teaspoonful of salt and half a teaspoonful of pepper mixed together, and sprinkled on the meat before chopping. Heat a tablespoonful of butter or nice drippings in a frying-pan; moisten the hash with a little cold gravy or water; and heat slowly, stirring often. It may be served on buttered toast when hot, without browning, but is better browned. To accomplish this, first heat through, then set on the back of the stove, and let it stand twenty minutes. Fold like an omelet, or turn out in a round, and serve hot.
Chop cold veal fine, picking out all bits of gristle. To a pint-bowlful allow a large cup of boiling water; a tablespoonful of butter and one of flour; a teaspoonful of salt; and a saltspoonful each of pepper and mace. Make a roux with the butter and flour, and add the seasoning; put in the veal, and cook five minutes, serving it on buttered toast, made as in directions given for water toast.