Then a layer of minced meat, and so on with alternate layers, till the dish is filled. Pour over all a cup of rich cream, and be sure to have enough lumps of butter to make it rich. Bake until it is a good brown on top.—Mrs. C. M. A.
Mince with Potatoes.
Chop fine any cold meat; parboil enough Irish potatoes to be two-thirds as many as there is chopped meat. Mix all together with one raw egg, one onion, black pepper, and salt.
Fry with butter, either in large or small cakes in a pan, the cakes rather larger than sausages. If you have cold ham, it is an advantage to add some of it to the mince; and the whole is very nice made of cold pickled beef.—Mrs. C. M. A.
Pot Pourri.
Take any kind of fresh meat chopped fine, and put into a stewpan with a little warm water, pepper and salt, and chopped onion. Cook twenty minutes; then put into a baking-dish with an equal quantity of bread crumbs, and pour over a cup of sweet cream. Bake to a light brown.—Mrs. F. D.
Hash.
One and one-half teacup of boiling water must be poured into a saucepan, mix one heaping spoonful flour with one tablespoonful cold water, stir it in and boil three minutes. Then add two teaspoonfuls salt, half a small teaspoonful pepper, and butter size of an egg.
After removing all tough, gristly pieces from the cold cooked meat, chop it fine with some boiled potatoes. Put them in the dressing, heat through, then serve. It injures meat to cook it again, making it hard and unpalatable. Should you have any cold gravy left, use it; in that case you will require less butter, salt and pepper. You can serve it with buttered toast underneath, or you may set it into the oven to brown on top, or drop eggs into a skillet of boiling salt water, and when cooked, place on top of hash.—Mrs. J.
Cassa Rolls.