Miss Beecher's Housekeeper and Healthkeeper. Catharine Esther Beecher
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be better, in which case the butter may be omitted:
A Seasoned Hash of any Fresh Meats.—Chop, but not very fine, any kinds of fresh meat, but be sure not to put in any that is tainted. To a common tumblerful of chopped meat put three table-spoonfuls of water, a tea-spoonful of sugar, a heaping tea-spoonful of salt, a salt-spoonful of pepper, and butter the size of half an egg. Warm, but do not fry; and when hot, break in three eggs, and stir till they are hardened a little; then serve. Bread-crumbs may be added. This may be put on buttered toast or served alone. This and all the following hashes may be varied in flavor, by adding, in delicate proportions, the mixed flavors on another page.
A Hash of Cold Fresh Meats and Potatoes.—Take two tumblerfuls of meat of any kind, chopped. Add as much cold potatoes, also chopped, two table-spoonfuls of sweet butter in six table-spoonfuls of hot water, and two tea-spoonfuls of salt. Sprinkle half a tea-spoonful of pepper over the meat, and also a spoonful of sugar; mix all, and warm about twenty minutes, but not so as to boil or fry. Tomatoes improve this.
Meat Hash with Eggs, (very nice.)—To a tumblerful of fresh cold meat cut in pieces about the size of peas, put three table-spoonfuls of hot water, two spoonfuls of butter, a tea-spoonful of sugar, two tea-spoonfuls of salt, and a salt-spoonful of pepper. Mix all, warm but not fry; and when hot, break in four eggs, and stir till they are hardened. Spread on buttered toast or serve alone. When eggs are used, the meat should not be chopped fine.
A Meat Hash with Tomatoes.—Cut up a pint of tomatoes into a saucepan, and when boiling-hot, add the cold meat in thin slices, with a table-spoonful of sugar, and salt and pepper, at the rate of a tea-spoonful of salt and half a tea-spoonful of pepper to each tumblerful of meat.
A Nice Beef Hash.—Make a gravy of melted butter, or take cold gravy; season with salt, pepper, and currant jelly or vinegar. Cut cold roast beef or the remnants of cold steak into mouthfuls, and put into the gravy till heated, but not to fry.
Or, season this gravy with the crushed juice of fresh tomatoes or tomato catsup.
A Simple and Excellent Veal Hash.—Chop cold veal very fine; butter a pudding-dish, and make alternate layers of veal and powdered crackers till the dish is full, the first layer of meat being at the bottom. Then beat up two eggs, and add a pint or less of milk, seasoned well with salt and pepper, and two or three spoonfuls of melted butter. Pour this over the meat and crackers; cover with a plate, and bake about half an hour. Remove the plate awhile, and let the top brown a little. This is the best way to cook veal, and children are very fond of it.
Rice and Cold Meats.—Chop remnants of fresh meats with salt pork, or cold ham. Season with salt and pepper and a little sugar; add two eggs and a little butter. Then make alternate layers with this and slices of cold boiled rice, and bake it half an hour.
Bread-Crumbs and Cold Meats.—Take any remnants of cooked fresh meats, and chop them fine with bits of ham or salt pork. Season with salt and pepper; add three eggs and a little milk, and then thicken with pounded bread-crumbs. Bake it as a pudding, or warm it for a hash, or cook it in flat cakes on a griddle.
A Meat Hash with Bread-Crumbs.—One tea-spoonful of flour, (or potato or corn-starch,) wet in four tea-spoonfuls of cold water. Stir it into a tea-cupful of boiling water, and put in a salt-spoonful of pepper, two tea-spoonfuls of salt, a tea-spoonful of sugar, and two table-spoonfuls of sweet butter. Use cold gravy instead of butter, if you have it. Set this in a stew-pan where it will be kept hot, but not fry. Chop the meat very fine, and mix with it while chopping half as much dried bread-crumbs. Put this into the gravy, and let it heat only ten minutes, and then serve it on buttered toast. Tomatoes, one or two, improve this.
A Hash of Cold Beefsteak alone or with Potatoes and Turnips.—Make a paste with a heaping tea-spoonful of flour in two tea-spoonfuls of water. Stir it into a tea-cup and a half of boiling water, with a salt-spoonful of black pepper, a half tea-spoonful of sugar, and two tea-spoonfuls of salt. Let it stand where it will be hot but not boil. Cut the beef into mouthfuls, and also as much cold boiled potatoes and half as much boiled turnips. Mix all, and then add two table-spoonfuls of butter, (or some cold gravy,) and a table-spoonful of tomato catsup, or two sliced tomatoes. Warm, but do not fry, for ten minutes.
When beef gravy is used, take less salt and pepper.
This is a good recipe for cold beef without vegetables.
A Hash of Cold Mutton (or Venison) and Vegetables.—Prepare as in the preceding recipe, but add one onion sliced fine, to hide the strong mutton taste. If onion is left out, put in a wine-glass of grape or currant jelly. If the vegetables are left out, put in a little less pepper and salt.
A Hash of Corned Beef.—Chop the meat very fine, fat and lean together; add twice as much cold potatoes chopped fine. For each tumblerful of this add butter half the size of a hen’s egg melted in half a tea-cup of hot water, a salt-spoonful of pepper and another of salt. Heat very hot, but do not let it fry. Some would add parsley or other sweet herb.
A Hash of Cold Ham.—Chop, not very fine, fat and lean together. Add twice the quantity of bread-crumbs chopped, but not fine. Heat it hot, then break in two eggs for every tumblerful of the hash. A tea-spoonful of sugar improves it, and a salt-spoonful of pepper.
Meats warmed over.—Veal is best made into hashes. If it is liked more simply cooked, chop it fine, put in water just enough to moisten it, butter, salt, pepper, and a little juice of a lemon. Some like a little lemon-rind grated in. Heat it through, but do not let it fry. Put it on buttered toast, and garnish it with slices of lemon.
Cold salted or fresh beef is good chopped fine with pepper, salt, and catsup, and water enough to moisten a little. Add some butter just before taking it up, and do not let it fry, only heat it hot. It injures cooked meat to cook it again. Cold fowls make a nice dish to have them cut up in mouthfuls; add some of the gravy and giblet sauce, a little butter and pepper, and then heat them through.
A nice Way of Cooking Cold Meats.—Chop the meat fine, add salt, pepper, a little onion, or else tomato catsup; fill a tin bread-pan one third full, cover it over with boiled potatoes salted and mashed with cream or milk, lay bits of butter on the top, and set it into a Dutch or stove oven for fifteen or twenty minutes.
A Hash of Cold Meat for Dinner, (very good.)—Peel six large tomatoes and one onion, and slice them. Add a spoonful of sugar, salt and pepper, and a bit of butter the size of a hen’s egg, and half a pint of cold water. Shave up the meat into small bits, as thin as thick pasteboard. Dredge flour over it, say two tea-spoonfuls, or a little less. Simmer the meat with all the rest for half an hour and then serve it, and it is very fine.
Dried tomatoes can be used. When you have no tomatoes, make a gravy with water, pepper, salt, and butter, or cold gravy; slice an onion in it, add tomato catsup, (two or three spoonfuls,) and then prepare the meat as above, and simmer it in this gravy half an hour.
Souse.—Cleanse pigs’ ears and feet and soak them a week in salt and water, changing the water every other day. Boil eight or ten hours till tender. When cold, put on salt, and pour on hot spiced vinegar. Warm them in lard or butter.
Tripe.—Scrape and scour it thoroughly, soak it in salt and water a week, changing it every other day. Boil it eight or ten hours, till tender; then pour on spiced hot vinegar and broil it.
CHAPTER VI.
BOILED MEATS.
An Excellent Way to cook Tough Beef.—To eight pounds of beef put four quarts of water, two table-spoonfuls of salt, half a tea-spoonful of pepper, three tea-spoonfuls of vinegar, and four tea-spoonfuls of sugar. Put it on at eight in the morning,