Corned Beef Hash - Catsup

Muffins Damson Plum Sauce

Tea

Corned Beef Hash

Remove the skin and gristle and most of the fat from the Corned Beef, put the meat through the meat grinder. Add an equal quantity of cold boiled potatoes, season well, moisten with milk or cream, put into a hot buttered frying pan, spread evenly and let cook slowly, forming a brown crust on the bottom. Fold like an omelet and turn onto a hot platter. Serve with Tomato Catsup.

Muffins

Use 2 c flour, 1/2 t salt, 4 t baking-powder, 2 T sugar, 1 egg, 1 1/4 c milk, 2 T melted butter (p. 17).

Preparing The Meal

Allow 35 m to make and bake the muffins; while baking make the hash. Make the tea and serve the lunch.