Take pieces of any cold meats, cut small, put into a stew-pan with water to cover. Put in a minced onion, if liked, and some cold boiled potatoes sliced. Heat up, and when at a boiling point, thicken with flour. Season with pepper and salt. A dash of cayenne pepper improves it. Mince the onion very fine, or cook it alone before putting into stew. Meats to be hashed up should be heated through, not boiled.
Take the clear pieces of cold corned beef, removing all gristle and bone. Chop fine, add twice the quantity of cold chopped potatoes. Moisten with some of the water the beef was cooked in, grease the spider with the fat that rises when cold. Warm well through. It may be moistened with milk, if preferred. Or, after the meat and potatoes are mixed together, it may be formed into flat cakes, and both sides browned on a flat griddle greased with butter or drippings.
Mix a teaspoon of flour with a tablespoon of cold water smoothly, and stir into a cup of boiling water. Add 1/2 a teaspoon of salt, nearly as much pepper, and 2 tablespoons butter. Keep hot. Chop the cold veal very fine and add to it half as much stale crumbs of bread. Put into a basin and pour the gravy over, and let heat about 10 minutes.
Chop cold roast veal; season with pepper, salt, nutmeg, and lemon peel; moisten with a beaten egg and gravy or water. Put into a buttered dish, press down, cover, and set in a vessel of boiling water for an hour or more. Spread a beaten yolk of egg on the top and strew sifted bread crumbs over. Brown in the oven. Pour a little melted butter over and garnish with slices of lemon. *14
Take cold mutton, chop fine, heat it in gravy, and add a spoon of catsup and a bit of butter. Thicken with a little flour made smooth in water, and serve on a platter surrounded with mashed potatoes. .
Mrs. J. E. Merritt, Chicago.
Take any bits of cold meat and chop fine. Take half as much potatoes as meat, and the same quantity of bread broken fine and moistened with hot water. Good tablespoon of flour made into smooth paste for thickening, 2 or 3 beaten eggs, any cold gravies that may be left over. Season well. Drop from a spoon into a hot, well-greased spider. Drippings will answer.
Mrs. C. S. Johnston, Harford, Penn.
Take bits of cold fowl or any kind of cold meat, or 2 or 3 kinds together. Cut up small, put in a frying-pan with water to cover. Season well. When it boils, thicken with corn meal stirred in carefully like mush, and about as thick. Cook a short time, pour into a dish to mould, slice off and fry for breakfast.
Chop up cold meat and season with pepper, salt, butter, and a cup of gravy, if you have it; if not, add a cup of water to a pint of minced meat. Put in a baking-dish, and cover with mashed potatoes. Bake 1/2 an hour in a well-heated oven.
Take cold meat prepared as described for meat pie. Make a biscuit dough, cut into as many pieces as you want dumplings, roll each about a quarter of an inch thick, and as large as a pint bowl. Put a small tablespoon of the meat in the center, gather up and pinch the edges together, set close together on a buttered plate and steam in a closely covered steamer 20 minutes. Serve any gravy there may be, in a hot gravy dish.
Take remnants of any cold fish, pick from the bones. Put the bones, fins, and heads in a pint of water, with a sliced onion, and stew for an hour. Chop the fish fine, mix with an equal quantity of mashed potatoes and the same of bread crumbs. Add a teaspoon of minced parsley, salt, and pepper to taste, and make into a cake with an egg. Cover with beaten egg and crumbs of bread, and fry a light brown. Strain the gravy and pour it over, and serve. Garnish with parsley and thin slices of lemon.