The home cook book

In seasoning you will find the taste does not come for a second. Wait a moment, and have just enough pepper to slightly sting the tongue and just enough salt to have a good flavor. Add to this a piece of butter one inch wide cut across a one pound roll of butter. Now set your frying-pan on the top of the stove, let it boil rather hard at first. This done for about ten minutes, set it back and cook steadily for one hour and a half, scraping up the hash with the point of a large iron spoon to keep the meat from sticking or burning. Cook until rather dry, simply moist. To keep hot set an asbestos plate under it, and cover. Hash is good warmed over next day. Put it in a saucepan, if needed ; add a little warm water. Set this saucepan in another of hot water, cover, and heat. BAKED BEEF HASH Grease a pie plate with butter ; use the cold hash you have left over. Put it on the plate, and make it in a round shape with a spoon, and have it two or three inches high. Pour over this a very little melted butter, sprinkle a very little flour from a flour dredge, and brown in the oven. When brown, slip on a hot plate with the griddle turner. BEEF A LA MODE Take a round of beef and make a great many holes through it. Roll strips of raw salt pork in a seasoning made of half a teaspoon each of thyme, salt, pepper, and cloves. Then draw A Larding Needle these strips through the holes in the beef, or lard with a larding needle. Put six onions, two tablespoons of milk, and onequarter of a pound of butter in a saucepan. Stew the onions tender. Put beef, onions and all into a pot, with water just enough to cover them, and cook slowly five hours. Just before taking up, add a pint of claret if you choose, or omit the claret. TO BOIL FRESH TONGUE Follow the method given under "To Boil Corned Beef," with one exception — add three tablespoons of salt after the tongue has boiled an hour. .:'■ f BEEF AND VEAL -87 TO BOIL PICKLED TONGUE Follow the directions for boiling corned beef. TO BOIL SMOKED TONGUE Use the receipt "To Boil a Ham" on page 119. Omit, however, the spice, sugar and thyme, and do not brown it in the oven. BOILED RUMP OF BEEF Take six pounds of fat beef rump, place in a pot, cover with cold water, and set over a moderate fire. When it boils skim, and then boil four hours very slowly. Do not add salt until it has boiled two hours. Boil very tender. When done, take up the meat, lay it in a colander and set it over a saucepan of hot water to keep it moist. Next strain all the liquor, take out two cups for gravy, and put in a saucepan. Dissolve two teaspoons of flour, stir smooth, and stir gradually into the gravy until it is thick as cream. If the flour lumps, strain through a strainer. Serve in a pitcher. If you want dumplings, make according to the receipt given on page 83. Put the liquor remaining after that used for the gravy in a large saucepan to boil the dumplings. If you have :cold meat left, set it away in the liquor in an earthen jar and it will not become hard. SPICED RUMP OF BEEF, INCLUDING SOUP