Chambers's cookery for young housewives

Cut the gizzard, neck, and liver into pieces; melt the butter in a stew-pan, and fry the sliced onions to a pale brown colour ; add the giblets and the water ; bring to the boil, and skim thoroughly ; season to taste, and stew gently, keeping the pan closely covered, for an hour and a half ; carefully blend the flour and the ketchup, add them to the stew, and boil five minutes. Serve in a hash dish with sippets of toasted bread. TO MAKE ENGLISH STEW. 1 lb. cooked meat. 2 table-spoonfuls pickled cabbage or walnuts. Pepper. 1 cupful water. 1 table-spoonful ketchup. 1 table-spoonful vinegar. Salt. Cut the meat into thin slices ; sprinkle them with pepper and salt, and lay them in a dish. Chop the pickles and sprinkle them over the meat. Then take the water ; add to it a table-spoonful of vinegar from the pickles, the ketchup, and any gravy that may be set by for use. Stir all together, and pour it over the meat. Set the meat before the fire with a tin behind it, or put it in a Dutch oven, or in the oven of the kitchen-range, as may be most convenient, for about half an hour before dinner-time. This is a cheap and simple way of dressing cold meat, which is well deserving of attention. TO HASH COLD BEEF OR MUTTON. 2 lb. cooked beef or mutton. 1 table-spoonful ketchup. 1 onion. 1 table-spoonful flour. Water, pepper, and salt. Cold beef or mutton may be dressed as a hash in the following manner. Cut the meat from the bones into small pieces, and lay them aside. Put the bones in a stew-pan with a little water and sliced onion. After stewing for an hour, take out the bones and thicken the gravy with flour, season, and stir until boiling. Let cool a little before adding HAM TOAST — COLD BEEF — COLD VEAL. the meat, then heat very slowly, hut on no account boil after the meat is added. When perfectly hot, dish the hash, and decorate with small triangular pieces of dry toasted bread round the inner edge of the dish. HAM TOAST. 2 oz. cooked ham. 1 oz. bread crumbs. Mustard and pepper. 1 egg. 1 table-spoonful cream. 1 slice buttered toast. Mince the ham very finely ; mix with bread crumbs, mustard, and pepper ; moisten with cream and the yolk of an egg. Heat in a stew-pan ; spread the mince rather thickly over a slice of buttered toast. Serve hot. TO DRESS COLD BOILED BEEF, OR MAKE BUBBLE AND SQUEAK. Slices of boiled beef. I 2 oz. dripping. Cooked cabbage. I Pepper and salt. Cut the beef in slices of about the third of an inch in thickness. Melt the dripping in a frying-pan, and fry the beef till browned. Then place it on a warm plate before the fire, to keep hot. Fry the cabbage, which has been previously chopped ; stir this about for a short time in the pan, and season with pepper and salt. Heap the cabbage in the centre of a hot dish, and place the meat around it. Serve hot. TO MINCE COLD YEAL. 1 lb. cooked veal. 1 lb. cooked ham. i oz. flour. 1 oz. butter. 1 table-spoonful chopped parsley. 1 lemon. 1 pint water. Pepper and salt.