Chop remnants of fresh meats with salt pork, or cold ham. Season with salt and pepper and a little sugar; add two eggs and a little butter. Then make alternate layers with this and slices of cold boiled rice, and bake it half an hour.
Take any remnants of cooked fresh meats, and chop them fine with bits of ham or salt pork. Season with salt and pepper; add three eggs and a little milk, and then thicken with pounded bread-crumbs. Bake it as a pudding, or warm it for a hash, or cook it in flat cakes on a griddle.
One tea-spoonful of flour, (or potato or corn-starch,) wet in four tea-spoonfuls of cold water. Stir it into a tea-cupful of boiling water, and put in a salt-spoonful of pepper, two tea-spoonfuls of salt, a tea-spoonful of sugar, and two table-spoonfuls of sweet butter. Use cold gravy instead of butter, if you have it. Set this in a stew-pan where it will be kept hot, but not fry. Chop the meat very fine, and mix with it while chopping half as much dried bread-crumbs. Put this into the gravy, and let it heat only ten minutes, and then serve it on buttered toast. Tomatoes, one or two, improve this.
Make a paste with a heaping tea-spoonful of flour in two tea-spoonfuls of water. Stir it into a tea-cup and a half of boiling water, with a salt-spoonful of black pepper, a half tea-spoonful of sugar, and two tea-spoonfuls of salt. Let it stand where it will be hot but not boil. Cut the beef into mouthfuls, and also as much cold boiled potatoes and half as much boiled turnips. Mix all, and then add two table-spoonfuls of butter, (or some cold gravy,) and a table-spoonful of tomato catsup, or two sliced tomatoes. Warm, but do not fry, for ten minutes.
When beef gravy is used, take less salt and pepper.
Prepare as in the preceding recipe, but add one onion sliced fine, to hide the strong mutton taste. If onion is left out, put in a wine-glass of grape or currant jelly. If the vegetables are left out, put in a little less pepper and salt.
Chop the meat very fine, fat and lean together; add twice as much cold potatoes chopped fine. For each tumblerful of this add butter half the size of a hen's egg melted in half a tea-cup of hot water, a salt-spoonful of pepper and another of salt. Heat very hot, but do not let it fry. Some would add parsley or other sweet herb.
Chop, not very fine, fat and lean together. Add twice the quantity of bread-crumbs chopped, but not fine. Heat it hot, then break in two eggs for every tumblerful of the hash. A tea-spoonful of sugar improves it, and a salt-spoonful of pepper.
Veal is best made into hashes. If it is liked more simply cooked, chop it fine, put in water just enough to moisten it, butter, salt, popper, and a little juice of a lemon. Some like a little lemon-rind grated in. Heat it through, but do not let it fry. Put it on buttered toast, and garnish it with slices of lemon.
Cold salted or fresh beef is good chopped fine with pepper, salt, and catsup, and water enough to moisten a little. Add some butter just before taking it up, and do not let it fry, only heat it hot. It injures cooked meat to cook it again. Cold fowls make a nice dish to have them cut up in mouth-fuls; add some of the gravy and giblet sauce, a little butter and pepper, and then heat them through.
Chop the meat fine, add salt, pepper, a little onion, or else tomato catsup; fill a tin bread-pan one third full, cover it over with boiled potatoes salted and mashed with cream or milk, lay bits of butter on the top, and set it into a Dutch or stove oven for fifteen or twenty minutes.
A Hash of Cold Meat for Dinner, (very good.) - Peel six large tomatoes and one onion, and slice them. Add a spoonful of sugar, salt and pepper, and a bit of butter the size of a hen's egg, and half a pint of cold water. Shave up the meat into small bits, as thin as thick pasteboard. Dredge flour over it, say two tea-spoonfuls, or a little less. Simmer the meat with all the rest for half an hour and then serve it, and it is very fine.
Dried tomatoes can be used. When you have no tomatoes, make a gravy with water, pepper, salt, and butter, or cold gravy; slice an onion in it, add tomato catsup, (two or three spoonfuls,) and then prepare the meat as above, and simmer it in this gravy half an hour.
Cleanse pigs' ears and feet and soak them a week in salt and water, changing the water every other day. Boil eight or ten hours till tender. When cold, put on salt, and pour on hot spiced vinegar. Warm them in lard or butter.
Scrape and scour it thoroughly, soak it in salt and water a week, changing it every other day. Boil it eight or ten hours, till tender; then pour on spiced hot vinegar and broil it.