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Classic
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page 108
spoonful or two of water, covering closely, and set in the oven until hot, but
no longer. Cold steak may be shaved very fine with a knife and used the same
way.
Or, if the meat is in small pieces, cover them with buttered letter paper, twist
each end tightly, and boil them on the gridiron, sprinkling them with finely
chopped herbs.
Still another nice way of using cold meats is to mince the lean portions very
fine, and add to a batter made of one pint of milk, one cup of flour and three
eggs. Fry like fritters, and serve with drawn butter or sauce.
COLD MEAT AND POTATO, BAKED.
Put in a frying-pan a round tablespoonful of cold butter; when it becomes hot,
stir into it a teaspoonful of chopped onion and a tablespoonful of flour,
stirring it constantly until it is smooth and frothy; then add two-thirds of a
cupful of cold milk or water. Season this with salt and pepper and allow it to
come to a boil; then add a cupful of cold meat finely chopped and cleared from
bone and skin; let this all heat thoroughly; then turn it into a shallow dish
well buttered. Spread hot or cold mashed potatoes over the top, and cook for
fifteen or twenty minutes in a moderate hot oven.
Cold hominy or rice may be used in place of mashed potatoes, and is equally as
good.
BEEF HASH. No. 1.
Chop rather finely cold roast beef or pieces of beef steak, also chop twice as
much cold boiled potatoes. Put over the fire a stew-pan or frying-pan, in which
put a piece of butter as large as required to season it well, add pepper and
salt, moisten with beef gravy if you have it, if not, with hot water; cover and
let it steam and heat through thoroughly, stirring occasionally, so that the
ingredients be evenly distributed, and to keep the hash from sticking to the
bottom of the pan. When done it should not be at all watery, nor yet dry, but
have sufficient adhesiveness to stand well on a dish, or buttered toast. Many
like the flavor of onion; if so, fry two or three slices in the butter before
adding the hash. Corned beef makes excellent hash.
BEEF HASH. No. 2.
Chop cold roast beef, or pieces of beefsteak; fry half an onion in a piece of
butter; when the onion is brown, add the chopped beef; season with a little salt
and pepper; moisten with the beef gravy, if you have any, if not, with
sufficient water and a little butter; cook long enough to be hot, but no longer,
as much cooking toughens the meat. An excellent breakfast dish.
--Prof. Blot.
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