Chop fine cold pieces of soup meat, or other boiled meat, salt or fresh; then add cold potatoes, and when these are chopped and mixed with the meat, heat in a spider some cold soup, or water in which meat has been boiled. As it boils up, put in the meat and potatoes, add salt, and cover it close for two or three minutes, then stir in a small piece of butter, let it stand a minute or two longer and then serve in a warm dish.
To heat over Beefsteak.
Cut it up small, or chop it; put it into a spider or saucepan with a little hot water. Season it with salt and a little butter.
All these dishes of remnants are much improved by using, instead of water, some of the stock for which a receipt is given on page [123].
Minced Veal.
Chop fine the pieces left of roast veal. Heat the gravy in a spider, or, if you have none left, melt a piece of butter half the size of an egg in a gill of hot water; stir it till it is melted lest it become oily. When it boils, put in the veal and cover it; stir it two or three times in the course of eight or ten minutes; season it with salt and pepper. Toast two or three slices of bread and lay in the dish. Put the veal upon the toast.
Brawn.
Boil a hock of beef, and any little pieces you may have besides, several hours. When the meat is ready to fall from the bones, take it out into an earthen pan, salt it, and season it with pepper, sage, and sweet marjoram. Put it into a coarse linen cloth or towel, twist it up tight and lay a weight upon it. A good deal of fat will thus be pressed out. When it has lain twenty-four hours take off the cloth. Cut thin slices for breakfast. It is very good, and will keep in a cool place several weeks. The water in which it was boiled will make excellent soup, or stock for gravies.
Head Cheese.