Wash and drv with a cloth. Butter a sheet of white paper and put over the fat. Put in roasting pan with a little boiling water. Cover closely; cook in a moderately hot oven for two or three hours. Baste occasionally. Twenty minutes before it is done quicken the fire, remove lid and paper, dredge with flour, butter, salt and pepper. Return to oven and brown. Make a gravy from its own drippings, having first removed the fat. Have meat platter very hot for venison and serve with currant jelly.
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 Kvill 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.
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.
Baked Hash - 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.
Four pounds of ham chopped fine. Dressing : Yolks of four eggs, four tablespoonfuls of vinegar, one small teaspoonful of mustard, one-half teaspoonful of black pepper, juice of one lemon, a little cayenne pepper if desired. Cook until thick; mix with ham and spread between slices of buttered bread-Dried Beef Sandwiches. - Chop dried beef fine, removing all stringy pieces. Spread between thin slices of buttered bread. These are much easier to digest than ham sandwiches.
Wash the tongue and soak over night in salt water, put on in cold water, boil until tender, take out, remove skin while warm, when cold chop fine. Make a dressing as follows : Yolks of four eggs, four tablespoonfuls vinegar, one small teaspoonful of mustard, one-half tea-spoonful pepper, juice of one lemon ; cook until thick and mix with chopped tongue, and spread between slices of buttered bread.