Always save the gravy of roast meat. Having skimmed off the fat, and poured the gravy through a strainer into a jar, cover it closely, and set it away in a refrigerator, or some very cold place, till next day. When cold meat is hashed or otherwise recooked, it is best to do it in its own gravy, and without the addition of water.

Take some cold roast veal, and cut it into small mouthfuls Put it into a skillet or stew-pan, without a drop of water. Add to it the veal gravy that was left the preceding day, and a small lump of fresh butter. Cover the skillet, and let the hash stew over the fire for half an hour. Then put to it a large table-spoonful of tomata catchup; or more, according to the quantity of meat. One large table-spoonful of catchup will suffice for as much hash as will fill a soup-plate. After the catchup is in, cover the hash, and let it stew half an hour longer. This is the very best way of dressing cold veal for breakfast. Observe that there must be no water about it. Cold roast beef, mutton, or pork, may be hashed in this manner; but hashed veal is best. You may also hash cold poultry, or rabbits, by cutting them in small bits, and stewing them in gravy, adding mushroom catchup instead of tomata.