Cold pieces of beefsteak are nice, chopped fine, cooked in a little butter and water, and thickened with flour; pour over pieces of toast laid on a platter, and moisten with hot water, salted. Garnish with hard-boiled eggs.
HASH, WITH POTATOES
Cold pieces of beef, either boiled, broiled or baked, can be used for the dish. Free the meat from all pieces of bone, chop fine, and mix with two parts of potatoes to one of beef. Potatoes boiled with the skins on are best. They should be cold, and chopped not quite so fine as the meat. Put them in a spider with melted butter or clarified drippings, and just enough hot water to keep from burning. Season to taste, and keep stirring till the whole is cooked together. If liked crisp, let it remain still long enough to bake a crust on the bottom, and then turn out on a flat dish. Other meats may be used instead of beef.
TO ROAST A SHOULDER OF MUTTON
Season and roast the same as beef, basting with butter and water till there is gravy enough to use. It requires to be cooked more than beef. Serve with currant jelly.
SOUSE
Clean pigs’ feet and ears thoroughly, and soak them a number of days in salt and water; boil them very tender and split open. (They are good fried.) To souse them cold, pour boiling vinegar over them, spiced with pepper corns and a little salt. They will keep good, pickled, for a month or two.
LAMB WITH RICE
Partly roast a small fore-quarter of lamb; cut it in pieces, and lay in a dish; season, and pour over a little water; boil a pint of rice till dry, salt it, and stir in a piece of butter, also the yolks of four well-beaten eggs, only reserving enough to put over the top; spread the rice and the remainder of the eggs over the lamb, to form a covering; bake a light brown.