Put a slice of butter into a thick saucepan, and when it boils throw in a dessertspoonful of minced herbs, and an onion (or two or three eschalots) shred small: shake them over the fire until lightly browned, then stir in a tablespoonful of flour, a little cayenne, some rnace or nutmeg, and half a teaspoonful of salt. When the whole is well coloured pour to it three quarters of a pint or more of broth or gravy, according to the quantity of meat to he served in it. Let this boil gently for fifteen minutes: then strain it; add half a wineglassful of mushroom or of compound catsup; lay in the meat, and keep it by the side of the fire until it is heated through and is on the point of simmering, but be sure not to let it boil. Put some fried or toasted sippets into a very hot dish, and serve the hash directly.
Take the meat from the bones, slice it small, trim off the brown edges, and stew down the trimmings with the bones well broken, an onion, a bunch of thyme and parsley, a carrot cut into thick slices, a few peppercorns, four cloves, some salt, and a pint and a half of water. When this is reduced to little more than three-quarters of a pint, strain it, clear it from the fat, thicken it with a large dessertspoonful of rice flour, or rather less of arrow-root; add salt and pepper if needed, boil the whole for a few minutes, then lay in the meat and heat it well. Boiled potatoes are sometimes sliced hot into a very common hash.
The cook should be reminded that if the meat in a hash or mince be allowed to boil, it will immediately become hard, and can then only he rendered eatable by very long stewing, which is by no means desirable for meat which is already sufficiently done.
Peel and fry two dozens of button onions in butter until they are lightly browned, then stir to them a tablespoonful of flour, and when he whole is of a deep amber shade, pour in a glass and a half of red wine, and a large cup of boiling broth or water; add a seasoning of salt and common pepper, or cayenne, and a little lemon-pickle, catsup, or lemon-juice, and boil the whole until the onions are quite tender; cut and trim into small handsome slices the remains of either a roast or boiled joint of beef, and arrange them in a clean saucepan; pour the gravy and onions on them, and let them stand for awhile to imbibe the flavour of the sauce; then place the hash near the fire, and when it is thoroughly hot serve it immediately, without allowing it to boil.
Shake over a slow fire a bit of butter the size of an egg, and a table-spoonful of flour; when they have simmered for a minute, stir to them a little finely-chopped onion, and a dessertspoonful of minced parsley; so soon as the whole is equally browned, add sufficient pepper, salt, and nutmeg to season the hash properly, and from half to three-quarters of a pint of boiling water or of bouillon. Put in the beef cut into small but thick slices; let it stand by the fire and heat gradually; and when near the point of boiling thicken the sauce with the yolks of three eggs, mixed with a tablespoonful of lemon-juice. For change, omit the eggs, and substitute a tablespoonful of catsup, and another of pickled gherkins [small cucumbers], minced or sliced.