Mutton Hashed

Cut the cold mutton in small pieces; if underdone, so much the better; season well. Boil the bones and rough trimmings of the meat in sufficient water to cover them; strain the gravy into a stewpan, add the mutton and any cold vegetables that may be on hand, carrots, turnips and potatoes sliced, and a little minced onion. Let simmer and finally boil up once before serving. Tomatoes are nice to use. Other meats may be served in the same manner.

Meat Scraple

Boil the meat until it falls from the bones. Use any kind. Hog's head, liver, heart and feet, are very good used together. The cheaper parts of beef may be utilized also. Remove all the bones. Chop fine. Season well with salt and pepper and any sweet herbs liked. Skim and strain the liquor it was cooked in. Return the meat and let it boil up, then thicken to the consistency of mush with corn-meal. Dip put in a pan or deep dish. Slice when cold and fry brown like mush. Nice, cold or hot, for a breakfast dish or for lunch. If a quantity is made, it can be preserved by pouring melted lard over the top.

A nice way of using cold meat is to chop fine and stir into a kettle of corn-meal mush. Slice this simpler scrapie and fry as above,.

Meat Omelet

Chop fine, add pepper and salt with a little water. Set over the fire and let it simmer, not boil, ten or fifteen minutes, then break 2 or 3 eggs in it, stirring all till the eggs are cooked. Proportion the eggs to the quantity of meat. Different kinds of meat may be used together.

Meat Scallop

Chop the cold meat fine, either one or more kinds just as it happens. Season with salt and a little Cayenne. Mix with a few bread-crumbs. Pill the pudding dish. Moisten with broth or milk. Cover with a thick layer of mashed potatoes. Dust cracker or bread-crumbs over this and bake ½ hour, browning the top. Corn beef is very nice prepared in this way.

Rechauffe Of Cold Meat

1 large cupful of cold chopped meat, any variety.

1½ cupfuls of raw potatoes, Chopped.

1 small onion, minced fine.

Dessert spoonful of butter.

1 teaspoonful of salt, ½ as much pepper.

Parsley.

Simmer the meat fifteen minutes in water enough to cover. Then add the onion, potatoes and seasoning. Cook half an hour longer, then add the butter and parsley. The potatoes should furnish the needed thickening, but a little flour may be added.

Cold Meats

Cold meats may be made very inviting by slicing thinly, arranging upon the platter and garnishing with parsley or cress around the edge and between the slices.

Deviled Beef

Take slices of cold roast beef, if underdone, so much the better. Broil over hot coals. Season highly with pepper. Serve with a small lump of butter on each piece.

Beefsteak Pie

Cut cold beefsteak or any other cold beef in small pieces. Peel and slice an equal amount of raw potatoes. Take a deep dish, put in a layer of potatoes, then one of meat, and so on until the dish is filled. Season as you would chicken pie. Pour in a cup of boiling water. Milk is very nice to use. Cover with plain crust and bake one hour. A crust of richly seasoned* mashed potatoes may be used instead.