Mix, and bake in casserole in moderate oven forty-five minutes.
175.—SOUTHERN HASH
| 4 raw potatoes | ¾ cup stock or water |
| 2 green peppers | 1½ cups cold chopped beef |
| 2 tomatoes | Salt and pepper |
| 1 onion | Toast points |
Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care.
176.—LIVER PATTIES
| 2 cups chopped cooked liver | Salt and pepper |
| 2 cups mashed potato | Coarse stale bread crumbs |
| 2 tablespoons finely chopped pickles |
Mix liver, potato, and pickles, and season with salt and pepper. Grease patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake fifteen minutes in a hot oven, turn out on serving dish, and serve with Brown Sauce (see No. 185) or Tomato Sauce (see No. 203).
177.—MEAT AND TOMATO PIE
| 2 cups cooked meat cut in inch pieces | ½ cup gravy or stock |
| 1 can tomatoes drained | ½ teaspoon onion juice |
| Salt and pepper | 1 teaspoon Worcestershire sauce |
| ¼ cup fine crumbs | Quick Drop Biscuit (see No. 429) |
In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worcestershire sauce to gravy, and pour over all; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce.