Sheep's Head Hash

Clean a sheepshead, same as calf's head, put it on to stew with the liver and heart well washed, add one onion, and simmer gently one and one-half hours. When done, take out and stand away to cool. When cold take the meat from the head, chop it with the heart and liver very fine. Put them into a stewpan, add one large tablespoonful of butter, one pint water or liquor in which they were boiled, salt and pepper, stew up once, and serve with squares of toast around the dish.

How To Bake Or Roast A Quarter Of Lamb

Wipe the meat with a damp towel, place it in a baking pan, dredge it with pepper. Put one teaspoonful of salt in the bottom of the pan, add one cup of water to baste with, when it evaporates use its own drippings. Lamb must be basted every ten minutes, and baked fifteen minutes to every pound in a very hot oven. Mint sauce, green peas, and asparagus tips, should be served with spring lamb.

Baked Hash

One quart cold cooked chopped beef, two eggs, one pint chopped uncooked potatoes, salt and pepper. Put the chopped potatoes in a pan with one pint of water. Let them stew five minutes, then add the meat and enough water to make the moisture required. Stew ten minutes longer. Take from the fire, add the beaten eggs, one teaspoonful of salt and three dashes of pepper. Turn it into a baking dish and bake twenty minutes in a quick oven.

Corned Beef Hash

One pint cooked corned beef chopped fine, one pint cold boiled potatoes chopped fine, one tablespoonful of butter, three dashes pepper, one cup of stock or water, one teaspoonful of onion juice. Mix the meat and potatoes together, put them in a frying pan, add the stock, butter, onion juice and pepper. Stir constantly until it boils. Serve on buttered toast.

Frizzled Beef

Chip dried beef very thin. To every half pound allow a large tablespoonful of butter and one tablespoonful of flour. Melt the butter in a frying pan, then add the meat, and stir over the fire for about two minutes, or until the butter begins to brown; dredge in the flour, stir again; then add the milk and a little pepper, stir again until it boils, then serve.

Sweetbreads Fried

Wash, trim, and parboil the sweetbreads fifteen minutes. Then cut them in nice pieces, dip them first into egg, then in bread crumbs; fry in boiling fat. Serve with cream sauce.