Hash.—(a) Two tumblers hot water, 1 large spoonful butter, 3 tablespoonfuls grated cheese, and the same of fine breadcrumbs; then season highly with cayenne pepper, adding three tumblers cold beef, minced. All stirred well together, and served as soon as hot.
(b) Fry a small onion, cut in thin slices in butter; when it begins to colour stir in a tablespoonful of flour, then add a cupful of stock, pepper and salt, a small pinch of powdered sweet herbs, and ½ wineglassful tarragon vinegar. When the sauce has boiled for a minute or two strain it into another saucepan; when cold, put in the beef cut in thin slices. If roast beef, all outside parts must be trimmed off. Set the saucepan by the side of the fire for the contents to get gradually warm; when nearly so, a fair allowance of sliced gherkins would be added. The longer the process of warming, the better the hash will be.
(c) Cut some thin slices of underdone roast or boiled beef, lay them in a buttered tin, strew over them some mushrooms and onions and a little parsley, all finely chopped, add pepper and salt, and pour in at the side as much stock as will come up to, but not over, the meat. Strew plenty of baked breadcrumbs over all, and put the tin in the oven for ½ hour, or till the moisture is nearly dried up. A very small quantity of wine may be added along with the stock.
Hung Beef.—(a) This is served in America, shaved very thin, so thin as to curl up; or grated, to spread on toast; also shred in omelettes.
(b) It should be soaked for a few hours, then boiled slowly until tender with carrots and cabbages. It is best eaten cold, or it may be shaved or grated, and served on buttered toast. Slices of it can be broiled on a gridiron and served with any green vegetables.
Kidney.—Parboil a beef kidney and cut it in slices, the thickness of a penny piece, toss them in a saucepan with a piece of butter for 5 minutes; in another saucepan put 1 oz. butter, and 1 dessertspoonful flour; stir on the fire until it begins to brown; moisten with 1 teacupful stock, add some finely minced parsley, the juice of a lemon, pepper and salt to taste; pour this sauce into the saucepan with the kidneys, and let them very gently simmer until thoroughly done.
Minced Collops.—Mince some raw beef very finely, put the mince into a saucepan with a bit of butter to prevent it sticking to the pan. When they are hot add 1 teaspoonful flour and a little gravy or water. They should be stirred often, to prevent their getting lumpy: they take about 20 minutes to cook. Onions minced may be added, or a little hot pickle. Hare collops are dressed the same way, with the addition of a little claret.
Mock Brawn.—Take 4 cowheels, clean and wash them thoroughly, boil them in plenty of water till very tender, then take them out and shred them in long pieces, which put in a stewpan; just cover them with stock, and let them stew a little. Have ready chopped a handful of capers, half as many gherkins, and one glass of vinegar stir in with the heels; put all into a mould; when quite cold turn out.
Ox Brains.—Lay the brains in plenty of lukewarm water to blanch. Put them into scalding water, with some salt, to boil slowly about ½ hour. Take them up, drain, and divide them into small pieces. Dip these into a well-beaten egg, sprinkle them with grated bread; fry them in plenty of butter a delicate brown. Sprinkle with lemon juice when done, and serve with slices of lemon as garnish.
Ox Cheek.—(a) One of the nicest dishes that comes to table is an ox cheek. It will require to be well washed, not soaked, and to be put on the fire in a large boiler full of cold water, and when it boils it must continue to do so for 4 hours. 1½-2 pints peas should be in soak all the night before, and put in with the cheek at first. Onions, carrots, turnips, and celery are also added, and require 2 or 3 hours’ boiling. This makes delicious soup for the following days, and the cheek itself a savoury and tender dish for a family. What is left can either be made into a shape for the breakfast or luncheon table, or cut into dice about 1 in. square and sent to table in the soup. Hard-boiled eggs, pepper, salt, and nutmeg must be added to the shape.