When you have bits of cold meat which you cannot slice, and yet which you wish to serve in some nice way, make this recipe, which sounds difficult, but is really easy and very nice:
MEAT SOUFFLÉ
1 cup of white sauce.
1 cup of chopped meat.
2 eggs.
Teaspoonful of chopped parsley.
Half a teaspoonful of minced onion.
Put the parsley and onion in the meat, and mix with the white sauce. Beat the yolks of the eggs and stir in, and cook one minute, and then cool. Beat the whites of the eggs and fold in, and bake half an hour, or a little more in a deep, buttered baking-dish. You must serve this immediately, or it will fall.
LUNCH ROLL
Half a pound of beefsteak, all lean; half a pound of cooked ham, quite lean; both to be passed through the mincing-machine; half a pound of bread-crumbs, two sprigs of mace, half a nutmeg, pepper and salt to taste; two eggs, the yolks and whites well beaten; two hard-boiled eggs.
Mix all together and make in the shape of a sausage. Tie very tightly in a cloth and boil for two hours.
Glaze it and serve cold. The ham usually makes it salt enough, and cayenne is a great improvement.
HASH
Remove all fat and sinews from the meat, and cut it into neat pieces and leave these to marinate.[A] Take a wineglassful of stock, half a wineglassful of white wine, a dessertspoonful of lemon juice or vinegar, a teaspoonful of Harvey’s or Worcester sauce, a teaspoonful of finely chopped parsley, and a finely chopped onion. Leave the meat in this for two or three hours, then make the following sauce: