This section of the book is from the "Household Companion: The Model CookBook" book
Chop cold meat fine, removing the bones, fat and gristle. Put the meat into a pudding-dish, measuring it to find the quantity. To each cup of meat pour one-third cup of gravy or stock, or one-quarter cup water. Taste the gravy, stir in one-quarter tablespoonful salt, a sprinkle of pepper, and a few drops of onion juice or a little chopped parsley. Boil and mash potatoes, and spread the mashed potatoes as a crust over the meat and gravy. Smooth the crust, and bake the pie on the grate of the oven until golden-brown. It Swill require from fifteen to thirty minutes.
Chop the meat as in the preceding recipe. To each cup of meat add two cups mashed potatoes, one-half table-spoonful salt and a sprinkle of pepper. Mash together thoroughly. Put one-half table-spoonful drippings into a fry-pan. When the fat smokes scrape in the hash, and let it cook slowly until browned on the bottom.
Fold over in the middle, and serve on a hot platter. Stewed tomatoes or onion juice or boiled onions chopped, if added to the hash, will improve it.
To the ingredients of the above recipe add chopped beets, turnips, beans, or a little cabbage. One or all of these vegetables may be used. Moisten the mixture with milk, put it in a saucepan, and stir it twenty minutes over the fire, until the milk is absorbed and the hash is thoroughly cooked. The hash may be put in a covered kettle and set in a moderate oven for two or three hours. The long, slow cooking causes the flavors of the vegetables to blend, and gives it a rich taste.
Chop meat fine, put a layer of meat in the baking pan, then a layer of potatoes, mashed or cut in cubes, then a layer of bread crumbs. Season with butter, salt and pepper, enough water to moisten. Bake three-fourths of an hour.