Butter the size of an egg.
Hash veal and pork together, cutting very fine. Then mix seasoning very thoroughly and form into oval shapes. Put a small piece of butter and bread crumbs over the top, while in the baking dish; half a teacup water, and baste frequently while baking. In moulding it and when mixing it keep wetting the hands in cold water, also wet the dish when you begin moulding it in shape.—Mrs. J. P. H.
Hashed Mutton.
Cut cold mutton into very thin slices, and make a gravy by boiling the bones for two hours with a little onion, pepper and salt.
Strain this gravy and thicken it with a little flour, adding a small amount of tomato or mushroom gravy to flavor it, and a small piece of butter. When the gravy is of a proper consistency, put in the slices of mutton, and let it simmer slowly for ten minutes. Serve on a platter with parsley and sippets of bread.
Hashed Mutton.
Fry in a saucepan three small onions, and three small slices of bacon or ham, until they are brown; then add a little more than half a pint water, and thicken it with flour. Next strain it and add it to the meat with a little sauce; pepper and salt to the taste.
It will take about an hour to hash.
Mutton Hash.
Cut the meat up fine, putting the bones on to stew in water; then take out the bones and put in the hash, with pepper, salt and gravy left from the day before.