NORMAN HASH.
Peel and fry two dozens of button onions in butter until they are lightly browned, then stir to them a tablespoonful of flour, and when the whole is of a deep amber shade, pour in a wineglassful and a half of red wine, and a large cup of boiling broth or water; add a seasoning of salt and common pepper or cayenne, and a little lemon-pickle catsup or lemon-juice, and boil the whole until the onions are quite tender; cut and trim into small handsome slices the remains of either a roast or boiled joint of beef, and arrange them in a clean saucepan; pour the gravy and onions on them, and let them stand for awhile to imbibe the flavour of the sauce; then place the hash near the fire, and when it is thoroughly hot serve it immediately, without allowing it to boil.
FRENCH RECEIPT FOR HASHED BOUILLI.
Shake over a slow fire a bit of butter the size of an egg, and a tablespoonful of flour; when they have simmered for a minute, stir to them a little finely-chopped onion, and a dessertspoonful of minced parsley; so soon as the whole is equally browned, add sufficient pepper, salt, and nutmeg to season the hash properly, and from half to three quarters of a pint of boiling water or of bouillon. Put in the beef cut into small but thick slices; let it stand by the fire and heat gradually; and when near the point of boiling thicken the sauce with the yolks of three eggs, mixed with a tablespoonful of lemon-juice. For change, omit the eggs, and substitute a tablespoonful of catsup, and another of pickled gherkins minced or sliced.
BAKED MINCED BEEF.
Mince tolerably fine, with a moderate proportion of its own fat, as much of the inside of a cold roast joint as will suffice for a dish: that which is least done is best for the purpose. Season it rather highly with cayenne and mace or nutmeg, and moderately with salt; add, when they are liked, one or two eschalots minced small, with a few chopped mushrooms either fresh or pickled, or two tablespoonsful of mushroom catsup. Mix the whole well with a cupful of good gravy, and put it into a deep dish. Place on the top an inch-thick layer of bread-crumbs, moisten these plentifully with clarified butter passed through a small strainer over them, and send the mince to a slow oven for twenty minutes, or brown it in a Dutch oven.
SAUNDERS.
Spread on the dish in which the saunders are to be served, a layer of smoothly mashed potatoes, which have been seasoned with salt and mixed with about an ounce of butter to the pound. On these spread equally and thickly some underdressed beef or mutton minced and mixed with a little of the gravy that has run from the joint, or with a few spoonsful of any other; and season it with salt, pepper, and a small quantity of nutmeg. Place evenly over this another layer of potatoes, and send the dish to a moderate oven for half an hour. A very superior kind of saunders is made by substituting fresh meat for roasted; but this requires to be baked an hour or something more. Sausage-meat highly seasoned may be served in this way, instead of beef or mutton.
TO BOIL MARROW BONES.
Let the large ends of the bones be sawed by the butcher, so that when they are dished they may stand upright; and if it can be done conveniently, let them be placed in the same manner in the vessel in which they are boiled. Put a bit of paste, made with flour and water, over the ends where the marrow is visible, and tie a cloth tightly over them; take the paste off before the bones are sent to table, and serve them, placed upright in a napkin, with slices of dry toasted bread apart. When not wanted for immediate use, they may be partially boiled, and set into a cool place, where they will remain good for many days.