Handbook of practical cookery

COLD BOILED MUTTON CORNED BEEF HASH. 69 sauce, aiid allow it to cook just long enough to heat the meat through, when the sauce-pan must at once be removed from the fire and the preparation served. NOTE. — The great fault in preparing cold meats for a second serving lies in losing sight of the fact that the meat is already cooked to a turn, and allowing it to remain too long exposed to the drying and toughening action of heat in the second preparation. Cold Boiled Mutton with Tomato Sauce.— Three-quarters of a pound of cold mutton, one pint of cold stewed tomatoes, two ounces of butter, one half ounce of flour, one half tea-spoonful of pepper, one half tea-spoonful of salt, one tea-spoonful of sugar, one grain of cayenne, one gill of second stock. First cut the mutton into slices, place them neatly into the bottom of a flat vegetable dish, and season each piece lightly with the salt, pepper, and cayenne. Melt then the butter and make it hot, when half should be poured over the meat ; and into what remains stir the flour, adding to it, when smooth, the stock. When this mixture boils add to it the sugar, the remainder of the seasoning and the tomatoes, and let all cook for two minutes, that the tomatoes may become very hot, when the sauce should be poured over the mutton and the whole covered tightly until taken to the table. NOTES.— It should be remembered that all highly - seasoned dishes, particularly those in which pepper predominates, should be served very hot. When cold tomatoes are not in the larder, either fresh or canned ones may be prepared for the above use. Corned Beef Hash.— One pound of chopped corned beef, three-quarters of a pound of boiled potatoes, two ounces of butter, one gill of stock, one tea-spoonful of pepper, one half tea-spoonful of salt, one Spanish onion. Before chopping the meat trim away and remove all the skin and gristle, that all substances likely to present hard lumps may be taken out. Chop then the potatoes, taking care that they do not become too tine or a mashed paste, and mix them together with the meat in the chopping-bowl. Chop the onion then finely, and brown it to a pale brown in the butter ; when brown, add to it the stock, and, when this is hot, the chopped corned beef and potatoes; season all with the pepper and salt, and stir over the fire until very hot. Serve this hash banked up in a hot flat dish, with a piece of butter let into a hole made by the print of a spoon-bowl iu the top. NOTES. — Cold roast beef may also be used in this way, and pieces of cold beef -steak as well; and a delicious, juicy hash can be made after this method, for those who enjoy rare meats, by substituting raw steak minced for the cold cooked meats. Potatoes are best for this use that are a little underdone, as when hard they mince without mashing, and so retain their character. Cornish Pasties. — Three-quarters of a pound of cold beef-steak, one half pound of raw potatoes, one Spanish onion, one salt-spoonful of pepper, one tea-spoonful of salt, one pound of flour, four ounces of beef-suet, one tea-spoonful of baking-powder, one half pint of cold water.