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From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Three pounds lean finely chopped beef; one dozen rolled butter
crackers; four beaten eggs; one tablespoonful black pepper; one
tablespoonful salt; butter the size of an egg. Mix thoroughly, mold
into two bricks and bake like a roast. This makes a very nice dish
sliced cold for ten. A very little sage can be added if desired.

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The meat should be put on the fire in a little broth or gravy, with
a little fried onion, pepper, salt, and a spoonful of ketchup, or any
other sauce at hand, let it simmer for about ten minutes, then mix in
a cup a little flour with a little of the gravy, and pour it into the
stewpan to thicken the rest; sippets of toast should be served with
hashes, a little port wine, a pinch of saffron, or a piece _chorisa_
may be considered great improvements.

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Lay the lung and heart in water for half an hour and then put on to boil
in a soup kettle with your soap meat intended for dinner. When soft,
remove from the soup and chop up quite fine. Heat one tablespoon of
goose fat in a spider; chop up an onion very fine and add to the heated
fat. When yellow, add the hashed lung and heart, salt, pepper, soup
stock and thicken with flour. You may prepare this sweet and sour by
adding a little vinegar and brown sugar, one-half teaspoon of cinnamon
and one tablespoon of molasses; boil slowly; keep covered until ready to

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Mix together one cup of chopped meat, one cup of cold mashed potatoes,
one-half an onion, minced, one well-beaten egg and one-half cup of soup
stock. Season rather highly with salt, if unsalted meat is used, paprika
and celery salt, turn into greased baking dish and bake for twenty
minutes in a well-heated oven. The same mixture may be fried, but will
not taste as good.

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Hash may be made with one or many vegetables and with or without the
addition of meat and fish. Potato is the most useful vegetable for hash,
because it combines well with meat or other vegetables. The vegetables
must be chopped fine, well seasoned with salt and pepper, and parsley,
onion, chives or green pepper if desired, and moistened with stock, milk
or water, using a quarter of a cup to a pint of hash. Melt one-half
tablespoon of butter or savory drippings in a pan; put in the hash,
spreading it evenly and dropping small pieces of butter or drippings
over the top. Cover the pan; let the hash cook over a moderate fire for
half an hour; fold over like an omelet and serve. If properly cooked
there will be a rich brown crust formed on the outside of the hash.

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Chop the drained turnips into rather large pieces. Return to the
stew-pan, and for one and one-half pints of turnips add one teaspoon of
salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four
tablespoons of water. Cook over a very hot fire until the turnips have
absorbed all the seasonings. Serve at once. Or the salt, pepper, butter,
and one tablespoon of flour may be added to the hashed turnips; then the
stew-pan may be placed over the hot fire and shaken frequently to toss
up the turnips. When the turnips have been cooking five minutes in this
manner add one-half pint of meat stock or of milk and cook ten minutes.
When meat or soup stock is used substitute drippings for the butter in
the above recipe.

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Chop fine with a knife, but do not shred with a slaw cutter, 1 pint of
finely chopped cabbage, adding 1 teaspoonful of salt, 2 teaspoonfuls
of sugar, 1 teaspoonful of whole mustard seed, 1/2 a chopped red,
sweet pepper, a pinch of red cayenne pepper and 1/2 pint of vinegar.
Mix all well together and serve with fried oysters, oyster stew and
deviled oysters.
This "pepper hash" is delicious if a couple tablespoonfuls of thick
cream be added just before serving.
Should very sour cider vinegar be used in this recipe, the housewife
will, of course, dilute it with water.

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1 lb. Cold Roast Beef--3d.

8 tomatoes--3d.

1 fagot of Herbs

Salt and Pepper--1/2d.

1 gill Gravy

1 oz. Butter

1/2 teaspoonful Sugar

Toast--1 1/2d.

Total Cost--8d.

Time--Half an Hour

Slice up the tomatoes and put them into a saucepan with the butter,
herbs, pepper, salt, sugar, and gravy. Stir about until it becomes
quite a pulp; then rub through a sieve, season to taste, and let it get
quite cold. Cut the beef into thin slices and lay it in a saucepan,
pour over the cold sauce and let it get hot through, very slowly.
Arrange on a hot dish, and garnish with fried sippets of bread or

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1/2 lb. Cold Boiled Fish--4d.

1/2 lb. Cold Boiled Potatoes

1/4 of an Onion--1d.

2 oz. Fat Bacon--1d.

1 teaspoonful Parsley

1 oz. Butter

1 gill Milk or Gravy

Pepper and Salt--1d.

Total Cost--7d

Time--10 Minutes

Flake up the fish free from skin and bone, mash the potatoes and mix
them together; season with half the parsley, pepper and salt. Mince the
bacon and onion very finely; put them into a frying pan with the butter
and fry for a few minutes. Stir in the fish and potatoes and
turn about until thoroughly hot through. Pour over the gravy or milk
and again make thoroughly hot. Heap on to a dish, and garnish with the
rest of the parsley. Serve very hot.

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French Veal Hash.

Line a well-buttered pudding-dish with slices of sponge-cake and cover
with peach compote. Make an egg custard and cover with the custard;
set in the oven to bake. Beat the whites of 2 eggs with a little
lemon-juice and pulverized sugar spread on the top and let brown.
Serve cold.

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Vegetable Browned Hash

Cut cold boiled potatoes into thin slices lengthwise; dip each slice in a
little melted butter, dust it with salt and pepper, and broil it over a
clear fire until a golden brown. For dyspeptics it is better to broil the
potato first and add the butter after, as the heating of the butter
renders it indigestible. Sweet potatoes may be broiled after this same
rule, and would be less greasy than when fried.

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