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Classic
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page 24
it very thin, cut it in narrow strips, give them a twist, and dry them quickly,
on tin sheets or dishes, in the sun or a moderate oven; soak them a few minutes
in cold water, and put them in chicken soup. They are very good and convenient.
Hash made of Fowls.
Take the bones and pieces that have been left of roast or boiled fowls, either
turkeys or chickens, crack the bones, cut off the meat, and chop it fine; put it
in a small iron pot, or stew pan, cover it with water; put in the gravy that may
be left from the fowls; season with pepper and salt, put in some chopped celery,
crumbs of bread, a lump of butter, and if it requires it, dust in a little
flour; if you like it you may slice in an onion.
Beef Steak Pudding.
Take two pounds of beef from the round or surloin, and after taking out the
bone, season it according to fancy; some prefer a seasoning of pepper, salt,
onions, thyme, marjoram or sage; others the pepper and salt alone. Then prepare
a plain stiff crust, either with or without butter or lard; spread the crust
over a deep dish or bowl, put in the beef, and if you like it, add some butter;
cover it close with a crust which must be closely turned in to prevent the water
from penetrating; tie it up tight in a cloth, put it in a pot of boiling water
and let it boil quickly for an hour. The cloth should be dipped in hot water,
and floured, as for other boiled puddings.
Beef Steak Pie.
Take some fine beef steaks, beat them well with a rolling-pin, and season them
with pepper and salt
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