Roast Beef Hash

Minced onion lightly fried in butter added to finely cut roast beef two parts, and minced cold potatoes one part, mixed together, seasoned with salt, pepper and powdered marjoram with a very little roast beef gravy; the whole then tossed together, placed in a pan and baked; or kept in a saucepan over a slow fire till thoroughly heated; or portions put into a frying pan, browned on both sides, then formed into shape of an omelet; served either with or without a fried or poached egg, and with a crouton at ends of dish.

Corned Beef Hash

Prepared, (onion optional) cooked, and served the same way as "roast beef hash" above, but omitting the herb, and using corned instead of roast beef.

Spiced Jellied Beef

Leg of beef freed from all bone, cut up in two inch pieces, put to boil in cold water, all scum taken off as it rises, then gently simmered till the meat falls to pieces; the liquor then strained from the meat, put to boil again for half an hour with savory herbs, salt and pepper, then strained, skimmed from all fat, and while cooling a very little gelatine dissolved in it, the meat shredded and added to it, poured into molds to get perfectly cold and firm; served in slices garnished with thinly sliced green pickles.

Potted Beef For Sandwiches

Lean roast or other cold cooked beef trimmings three parts, cold corned lean beef one part, minced fine, then pounded to a paste with two ounces of cold boiled bacon to each pound of beef, season with salt, pepper, ground mace and a very little anchovy essence; when in paste form, weigh it, then work in melted butter at the rate of two ounces to the pound; after thoroughly mixing, the paste is put away in jars with a one-quarter of an inch of melted butter poured over the top to seal them from air, (this mixture kept sealed will keep many weeks without spoiling.)

Tournedos Of Beef With Olives

Cold cooked beef tenderloin trimmed to a pear shape, slices of stale bread trimmed the same way, both cut in slices half an inch thick, the bread fried, the meat made hot in a Piquante sauce; served on the toast, garnished with slices of stoned olives, and the sauce poured around.

Miroton Of Beef With Vegetables

Cold cooked tender beef cut in circular pieces two inches in diameter and half an inch thick, sliced onions par-boiled, then fried a golden color in butter, the meat arranged in a pan and just covered with a brown Italian sauce, the onions spread over the whole, placed in oven and baked till the sauce is reduced to a glaze with a buttered paper over the onions; the circles, with the onions still on them, served garnished with a mixture of small cut cooked vegetables in brown sauce, and a fancy crouton at each end of the dish.

Emince Of Beef With Peas

Thin slices of tender cooked beef about the size of half dollars, made hot in a rich thickened roast beef gravy, served overlapping each other down the centre of the dish and the green peas as a border.