N.B. A tea-spoonful of parsley chopped as fine as possible and put in five minutes before it is served up, is a great addition; others like half a wine-glass of port wine, and a dessert-spoonful of currant jelly.
See also [No. 360], which will show you every variety of manner of making and flavouring the most highly finished hash sauce, and Nos. [484], [485], and [506].
Cold Meat broiled, with Poached Eggs.—(No. 487.)
The inside of a sirloin of beef is best for this dish, or a leg of mutton. Cut the slices of even and equal thickness, and broil and brown them carefully and slightly over a clear smart fire, or in a Dutch oven; give those slices most fire that are least done; lay them in a dish before the fire to keep hot, while you poach the eggs, as directed in [No. 546], and mashed potatoes ([No. 106]).
Obs.—This makes a savoury luncheon or supper, but is more relishing than nourishing, unless the meat was under-done the first time it was dressed.
[No. 307] for sauce, to which some add a few drops of eschalot wine or vinegar. See [No. 402], or [No. 439], or [No. 359], warmed; or Grill Sauce ([No. 355].)
Mrs. Phillips’s Irish Stew.—(No. 488.)
Take five thick mutton chops, or two pounds off the neck or loin; two pounds of potatoes; peel them, and cut them in halves; six onions, or half a pound of onions; peel and slice them also: first put a layer of potatoes at the bottom of your stew-pan, then a couple of chops and some of the onions; then again potatoes, and so on, till the pan is quite full; a small spoonful of white pepper, and about one and a half of salt, and three gills of broth or gravy, and two tea-spoonfuls of mushroom catchup; cover all very close in, so as to prevent the steam from getting out, and let them stew for an hour and a half on a very slow fire. A small slice of ham is a great addition to this dish. The cook will be the best judge when it is done, as a great deal depends on the fire you have.
N.B. Great care must be taken not to let it burn, and that it does not do too fast.