Pour boiling water on the beef, and let it stand five
minutes. In the meantime melt in a frying-pan one
tablespoonful of butter ; stir in a tablespoonful of flour,
and add slowly half a pint of milk or water. Put in the
beef which has been taken from the water ; cook a few
minutes, and add two or three well-beaten eggs✪ Frizzled Beef, cooking
onl}^ a minute longer. It can be prepared without eggs,
or they may be added to the beef just heated in butter ;
but the last method is best.
EGGS AND BREAKFAST DISHES. 1^1
Veal Loaf.
Three pounds of lean veal and quarter of a pound of
salt pork chopped very fine. Mince an onion as fine as
possible. Grate a nutmeg, or use half a teaspoonful of
powdered mace, mixing it with an even tablespoonful
of salt, and an even saltspoonful of cayenne pepper.
Add three well-beaten eggs, a teacupful of milk, and a
large spoonful of melted butter✪ Veal Loaf. Mix the ingredients very
thoroughly; form into a loaf; cover thickly with sifted
bread or cracker crumbs, and bake three hours, basting
now and then with a little butter and water. When cold,
cut in thin slices, and use for breakfast or tea. It is
good for breakfast with baked potatoes, and slices of it
are sometimes served around a salad. A glass of wine is
sometimes added before baking.
Meat Hash.
The English hash is meat cut either in slices or mouth-
fuls, and warmed in the gravy; and the Southern hash
is the same. A genuine hash, however, requires potato,
and may be made of any sort of meat ; cold roast beef
being excellent, and cold corned beef best of all. Mutton
is good ; but veal should always be used as a mince, and
served on toast as in the rule to be given.
Chop the meat fine, and allow one-third meat to two-
thirds potato. For corned-beef hash the potatoes should
be freshly boiled and mashed. For other cold meats
finely-chopped cold potatoes will answer. To a quart of
the mixture allow a teaspoonful of salt and half a tea-
spoonful of pepper mixed together, and sprinkled on the
meat before chopping. Heat a tablespoonful of butter✪ Meat Hash or
nice drippings in a frying-pan ; moisten the hash with a
192 EGGS AND BREAKFAST DISHES.
little cold gravy or water ; and heat slowly, stirring often.
It may be served on buttered toast when hot, without
browning, but is better browned. To accomplish this,
first heat through, then set on the back of the stove, and
let it stand twenty minutes. Fold like an omelet, or turn
out in a round, and serve hot.
Minced Veal.
Chop cold veal fine, picking out all bits of gristle. To
a pint-bowlful allow a large cup of boiling water ; a table-
spoonful of butter and one of flour ; a teaspoonful of
salt ; and a saltspoonful each of pepper and mace. Make
a 7^oux with the butter and flour, and add the seasoning ;
put in the veal, and cook five minutes, serving it on but-
tered toast, made as in directions given for water toast.
Page 96 · 5 recipe records on this page
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pour boiling water on the beef, and let it stand five minutes. In the meantime melt in a frying-pan one tablespoonful of butter ; stir in a tablespoonful of flour, and add slowly half a pint of milk or water. Put in the beef which has been taken from the water ; cook a few minutes, and add two or three well-beaten eggs, cooking only a minute longer. It can be prepared without eggs, or they may be added to the beef just heated in butter ; but the last method is best.
EGGS AND BREAKFAST DISHES. 1^1
Veal Loaf. Three pounds of lean veal and quarter of a pound of salt pork chopped very fine. Mince an onion as fine as possible. Grate a nutmeg, or use half a teaspoonful of powdered mace, mixing it with an even tablespoonful of salt, and an even saltspoonful of cayenne pepper. Add three well-beaten eggs, a teacupful of milk, and a large spoonful of melted butter. Mix the ingredients very thoroughly; form into a loaf; cover thickly with sifted bread or cracker crumbs, and bake three hours, basting now and then with a little butter and water. When cold, cut in thin slices, and use for breakfast or tea. It is good for breakfast with baked potatoes, and slices of it are sometimes served around a salad. A glass of wine is sometimes added before baking.
Meat Hash.
The English hash is meat cut either in slices or mouthfuls, and warmed in the gravy; and the Southern hash is the same. A genuine hash, however, requires potato, and may be made of any sort of meat ; cold roast beef being excellent, and cold corned beef best of all. Mutton is good ; but veal should always be used as a mince, and served on toast as in the rule to be given.
Chop the meat fine, and allow one-third meat to twothirds potato. For corned-beef hash the potatoes should be freshly boiled and mashed. For other cold meats finely-chopped cold potatoes will answer. To a quart of the mixture allow a teaspoonful of salt and half a teaspoonful of pepper mixed together, and sprinkled on the meat before chopping. Heat a tablespoonful of butter or nice drippings in a frying-pan ; moisten the hash with a
192 EGGS AND BREAKFAST DISHES.
little cold gravy or water ; and heat slowly, stirring often. It may be served on buttered toast when hot, without browning, but is better browned. To accomplish this, first heat through, then set on the back of the stove, and let it stand twenty minutes. Fold like an omelet, or turn out in a round, and serve hot.
Minced Veal. Chop cold veal fine, picking out all bits of gristle. To a pint-bowlful allow a large cup of boiling water ; a tablespoonful of butter and one of flour ; a teaspoonful of salt ; and a saltspoonful each of pepper and mace. Make a 7^oux with the butter and flour, and add the seasoning ; put in the veal, and cook five minutes, serving it on buttered toast, made as in directions given for water toast.
Records on this page
Fried SausagesFrizzled BeefVeal LoafMeat HashMinced Veal