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Classic
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page 113
serving and not before, put the sauce into the dish with the baked slices of
meat and then serve after the soup.
46. Soup Heat Salad. See Division Q.
47. Hash. Cook a fat piece of beef until tender in salted water, skim well, take
out all the bones and chop. At the same time boil for 1 1/2 pounds of meat 1/4
of a pound of rice and then cook it with the meat broth until thick and tender,
lightly brown some butter and stir the meat, rice, ground cloves, nutmeg and the
necessary salt with it. Let it simmer until done and serve hot. Instead of the
rice, good freak oatmeal soaked in water can be cooked in meat broth until
thick. Stale grated wheat bread cooked in the broth is also good ana especially
recommended if the broth is to be used for a soup. This kind of hash tastes very
good with apple sauce.
48. Hash made from Soup Heat or Remnants of Roast. Chop the meat very fine and
cook some rice, barley or oatmeal in water with a small piece of butter or good
fat and salt until tender and thick; then brown plenty of butter and kidney suet
half and half, turn the meat in this or else in some left-over roast meat gravy
and afterwards let it simmer until done in the rice with seasoning as above.
49. Left-over Soup Meat with Onions. Cut the meat into thick slices with the
fat, put the salt into the water, pour it over the meat and turn so that it will
absorb the water. Heat some butter or fat in a saucepan, add plenty of chopped
onions and brown them lightly, put in the meat, cover and cook, turning it once.
Put it into the dish, brown some flour in a pan, stir some water or meat broth
to a scant, thick gravy and pour this over the meat.
50. Left-over Soup Meat stewed with Apples. Cut the meat into thin slices, put
the fat pieces in the bottom of a small kettle and the rest on top of them,
sprinkle with salt and a few cloves, cover and simmer. Peel some sour apples,
take out the cores, slice, rover the meat with them, pour a few tablespooufuls
of water in from the side, cook the apples until done and serve without
stirring.
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