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Classic
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page 249
it into a clean sauce-pan with half a cup of cream, three tablespoonfuls of
butter, well-mixed with a tablespoonful of flour. Keep these stirred until they
boil. Then put in the fowl finely minced, with three hard-boiled eggs, chopped,
and sufficient salt and pepper to season. Shake the mince over the fire until
just ready to serve. Dish it over hot toast and serve.
HASHED BEEF ON TOAST.
Chop a quantity of cold roast beef rather fine, and season it well with pepper
and salt. For each pint of meat add a level tablespoonful of flour. Stir well,
and add a small teacupful of soup-stock or water. Put the mixture into a small
stew-pan, and, after covering it, simmer for twenty minutes. Meanwhile, toast
half a dozen slices of bread nicely, and at the end of the twenty minutes spread
the meat upon them. Serve at once on a hot dish. In case water be used instead
of soup-stock, add a tablespoonful of butter just before spreading the beef upon
the toast. Any kind of cold meat may be prepared in a similar manner.
--Maria Parloa.
VEAL HASH ON TOAST.
Take a teacupful of boiling water in a sauce-pan, stir in an even teaspoonful of
flour, wet in a tablespoonful of cold water, and let it boil five minutes; add
one-half teaspoonful of black pepper, as much salt, and two tablespoonfuls of
butter, and let it keep hot, but not boil. Chop the veal fine, and mix with it
half as much stale bread-crumbs. Put it in a pan, and pour the gravy over it,
then let it simmer ten minutes. Serve this on buttered toast.
CODFISH ON TOAST. (Cuban Style.)
Take a teacupful of freshened codfish, picked up fine. Fry a sliced onion in a
tablespoonful of butter; when it has turned a light brown, put in the fish with
water enough to cover it; add half a can of tomatoes, or half a dozen of fresh
ones. Cook all nearly an hour, seasoning with a little pepper. Serve on slices
of dipped toast, hot. Very fine.
Plain creamed codfish is very nice turned over dipped toast.
HALIBUT ON TOAST.
Put into boiling, salted water, one pound of fresh halibut; cook slowly for
fifteen minutes, or until done; remove from the water and chop it fine; then add
half a cup of melted butter, and eight eggs well beaten. Season with salt and
pepper.
Place over the fire a thick-bottomed frying-pan containing a tablespoonful of
cold butter; when it begins to melt, tip the pan so as to grease the sides; then
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