A dish popular with many persons is corned-beef hash with poached eggs on top of the hash. A slice of toast is sometimes used under the hash. This suggests a way of utilizing the small amount of corned-beef hash which would otherwise be insufficient for a meal.
Housekeepers occasionally use up odd bits of other meat in a similar way, chopping and seasoning them and then warming and serving in individual baking cups with a poached or shirred egg on each.
STUFFING
Another popular way to extend the flavor of meat over a large amount of food is by the use of stuffing. As it is impossible to introduce much stuffing into some pieces of meat even if the meat is cut to make a pocket for it, it is often well to prepare more than can be put into the meat and to cook the remainder in the pan beside the meat. Some cooks cover the extra stuffing with buttered paper while it is cooking and baste it at intervals.
MOCK DUCK
Mock duck is made by placing on a round steak a stuffing of bread crumbs well seasoned with chopped onions, butter, chopped suet or dripping, salt, pepper, and a little sage, if the flavor is relished. The steak is then rolled around the stuffing and tied with a string in several places. If the steak seems tough, the roll is steamed or stewed until tender before roasting in the oven until brown. Or it may be cooked in a casserole or other covered dish, in which case a cupful or more of water or soup-stock should be poured around the meat. Mock duck is excellent served with currant or other acid jelly.
VEAL OR BEEF BIRDS
A popular dish known as veal or beef birds or by a variety of special names is made by taking small pieces of meat, each just large enough for an individual serving, and preparing them in the same way as the mock duck is prepared.
Sometimes variety is introduced by seasoning the stuffing with chopped olives or tomato. Many cooks prepare their "birds" by browning in a little fat, then adding a little water, covering closely and simmering until tender.