Chop the meat fine; add a slice of onion chopped fine, and if the meat be lean, add one or two slices of bacon; season highly with salt, pepper, sage, thyme, lemon juice, and parsley; add one fourth as much bread crumbs or boiled rice as you have meat. Moisten with beaten egg and hot water or stock if needed; shape like a ball, egg, or cylinder. Brown them in drippings or butter in a frying-pan, or roll them in crumbs, egg, and crumbs again, and fry in hot deep fat.
Half a pound of smoked beef, cut in thin shavings. Pour boiling water over it, and let it stand ten minutes. Drain and heat it in one tablespoonful of hot butter, to curl or frizzle it. Add one cup of hot cream. Or make a cup of thin white sauce with one cup of milk, one tablespoonful of butter, and one tablespoonful of flour. Pour it over one well-beaten egg, add the beef and a little pepper, and serve at once. Or frizzle it, and mix it with two or three poached eggs.
Cut cold cooked meat into small thin slices or into half-inch cubes, remove all the gristle and fat except the crisped outside fat, put into a baking-dish, and cover with the meat gravy or with tomato or brown sauce piquante. Spread a crust of mashed potatoes over the meat, brush with beaten egg or sprinkle with cracker crumbs, and cook twenty minutes or till brown.
Chop fine some lean cooked veal, chicken, or lamb; add one fourth its amount of cracker or bread crumbs, or mashed potato, and a small quantity of chopped bacon; season highly with salt, pepper, cayenne, and lemon juice; moisten with beaten egg and stock or water enough to shape it. Mould it into an oval loaf, and put into a shallow pan well greased. Cut strips of fat bacon, one fourth of an inch wide and one inch long. Make holes in the loaf with a small skewer, insert the strips of bacon, leaving the ends out half an inch, and push the meat up firmly round the bacon. Bake till brown. The bacon will baste the meat sufficiently.
Fig. 37. Meat Porcupine.
Cut one pint of cold meat into half-inch dice; remove the fat, bone, and gristle. Put the meat in a stewpan; cover with boiling water, and simmer slowly two or three hours, or till very tender; then add half a can of mushrooms, cut fine, two tablespoonfuls of Madeira wine, salt and pepper to taste. Wet one tablespoonful of flour to a smooth paste with a little cold water; stir it into the boiling liquor; add a teaspoonful of caramel, if not brown enough. Cook ten minutes, and serve plain or in a border of mashed potatoes. The seasoning may be varied by using one tea-spoonful of curry powder, a few grains of cayenne pepper, or half a tumbler of currant jelly, and salt to taste.
Equal parts of meat and potatoes, or two of potatoes to one of meat. Remove all the bone, gristle, and skin, and have only one-fourth part fat meat. Chop very fine, and mix well with the potatoes, which should be hot and well mashed. Season to taste with pepper and salt. Put in enough hot water to cover the bottom of the spider; add one large tablespoonful of butter. When the butter is melted, add the hash, and let it simmer till it has absorbed the water and formed a brown crust. Do not stir it. Fold like an omelet. Use corned meat or roast beef. If the potatoes be cold, chop them with the meat.