Elements of the theory and practice of cookery

Directions for making hash. — Mix and heat together equal parts of cliopped cooked meat and chopped boiled potatoes. If dry, add for each pint of hash one tahle- 1 French, rechauffer, to heat again. THE FLESH OF ANIMALS 171 spoonful of butter or drippings^ and tivo of hot water or stock. Season with salt and pepper^ adding onion juice, parsley, or other seasoning, if desired. To brown hash, add two teaspoonfuls of milk ; let the hash cook unstirred till brown on one side ; fold like omelet. Corned Beef Hash Boiled corned beef (about oiie-fourth fat), 1 part. Boiled potatoes, 2 parts. Onion juice, a few drops. Pepper. Chop the meat moderately fine, push it to one side of the tray ; chop the potatoes and mix them with the meat. Season and heat over hot water, or in a frying- pan over moderate heat. Minced meat on toast. — Chop fine any cold, lean meat. Season, and warm in gravy or sauce sufficient to moisten it. Spread on slices of crisp toast dipped in salted water. (§ 163.) Chartreuse of Rice and Meat Rice, 1 cupful. Hot water, stock or gravy Cooked meat, minced, 2 cupfuls. enough to enable the meat Bread or cracker crumbs, % cupful. to be packed solidly. Salt. Pepper. Other seasonings to taste ; e.g. with chicken, two tea- spoonfuls of parsley, fine cut, and celery salt; with veal, two tahlespoonfuls minced onion fried in butter, and ten or twelve drops of lemon juice ; with mutton or lamb, fried onion and minced celery, or celery salt ; with beef, fried onion. 172 THEORY AND PRACTICE OF COOKERY Boil the rice. (For directions, see p. 75.) Prepare and mix the other ingredients. Line a buttered mold with a one-half inch layer of boiled rice, well pressed down ; pack in the meat mixture ; cover it with rice ; set the bowl in hot water, and steam for about forty -five minutes. Turn out of the mold and serve with Tomato Sauce (p. 151) around it. Curry of Mutton To each pint of finely chopped mutton use : — Butter, 1 tablespoonful. Salt, y^, teaspoonfuL Stock or water, 1 cupful. Pepper, a few grains. Flour, 1 tablespoonful. Curry powder, 1 teaspoonful. Mix in a saucepan the butter, flour, and seasoning ; add stock or water, and cook till thick. Mix in the meat ; when hot turn out on a platter. Serve with a border of boiled rice. (For Directions, see p. 75.) Section 2. Meat: Cuts, Marketing- and Food Value Here's to the housewife that's thrifty. — Richard Brinsley Sheridan. The secret of thrift is knowledge. Knowledge of domestic economy saves income ; knowledge of sanitary laws saves health and life. — Charles Kingsley. 301. Section 1 has made us familiar with a number of cuts of beef and mutton, and with ways of cooking them. In the market we find all these cuts and many more ; in order to select wisely from them the house- keeper must study them until she not only knows THE FLESH OF ANIMALS 173 one kind of meat from another, and poor meat from good, but can readily recognize any cut, trimmed or untrimmed, and knows the market value and food value of each.