A word of warning might be given here about the danger of fat boiling over and catching fire, which has been the cause of many a bad burning accident. This is generally caused by too much being put into the fat at one time, or by the sudden introduction of too much moisture. If such an accident should occur, extinguish the burning fat on the grate with ashes and never on any account attempt to use water. If the fat in the pan itself catches fire it can generally be put out by smother- ing it with a saucepan lid. The greatest danger 249 arises from putting the pan of fat over an open fire, and, as stated above, this must never be done. To Egg and Bread-Crumb The bread-crumbs for this purpose should be fine and dry. White bread-crumbs will look the best, but those that are made from scraps of bread browned in the oven are the most economical. From 1 to 2 breakfast-cupfuls will be required, according to the number of articles to be coated, and for convenience’ sake have them on a good- sized piece of white paper. The egg should be broken on to a plate, yolk and white together, and beaten with a fork until it ceases to be stringy. When eggs are expensive, and one is not sufficient, 1 or 2 table-spoonfuls of milk or water may be added instead of a second egg. Put the articles to be egged one at a time into the egg, and coat them all over with it, using a small brush for the purpose. See that every part is well covered, or they will have a patchy appearance when fried. Do the brushing over quickly, otherwise the egg soaks into the articles and makes them soft. When well coated, drop the egged article on to the top of the bread-crumbs, lifting it with a knife. Cover it with the crumbs, by taking hold of the sides of the paper and tossing the crumbs over it, then press the crumbs well on with the hands, and shake the loose ones off. Now lay the article on a board, and with a flat knife, press the crumbs on again and make it as tidy and shapely as possible. Then place on a plate or tin with double paper on it ready for draining, and if time permits allow the things thus prepared to stand a little while to dry and harden before frying. 1010. Hash J lb. cooked meat. 1 oz. flour. 1 oz. butter or dripping. 3 gills stock. Seasoning. 1 onion. 1 dessert-sp. mushroom ketchup. Sippets of toast. 2 tomatoes✪ Hash. Trim the meat carefully, removing all skin, gristle, burnt pieces, and superfluous fat, and then weigh it. Slice it rather thinly and cut it in pieces of a convenient size. Melt the butter or dripping in a stewpan, and when smoking hot, put in the onion thinly sliced. Fry it a few minutes, allowing it to brown, but on no account to blacken. Next add the flour and brown that also. Then draw the saucepan to the side of the fire and pour in the stock. Stir until boiling and skim if necessary. Season to taste and lay in the meat. Put the lid on the saucepan and allow the meat to heat in the sauce for 15 minutes. Care must be taken that it does not boil, or it will toughen, and the hash will be spoilt. This is most important. To serve, arrange the pieces of meat neatly on a hot dish and strain the sauce over. Garnish with sippets of toast and the tomatoes cut in quarters and cooked in the oven.

AI-modernized reading of the original text

A word of warning might be given here about the danger of fat boiling over and catching fire, which has been the cause of many a bad burning accident. This is generally caused by too much being put into the fat at one time, or by the sudden introduction of too much moisture. If such an accident should occur, extinguish the burning fat on the grate with ashes and never on any account attempt to use water. If the fat in the pan itself catches fire it can generally be put out by smothering it with a saucepan lid. The greatest danger arises from putting the pan of fat over an open fire, and, as stated above, this must never be done. To Egg and Bread-Crumb The bread-crumbs for this purpose should be fine and dry. White bread-crumbs will look the best, but those that are made from scraps of bread browned in the oven are the most economical. From 1 to 2 breakfast-cupfuls will be required, according to the number of articles to be coated, and for convenience’ sake have them on a goodsized piece of white paper. The egg should be broken on to a plate, yolk and white together, and beaten with a fork until it ceases to be stringy. When eggs are expensive, and one is not sufficient, 1 or 2 table-spoonfuls of milk or water may be added instead of a second egg. Put the articles to be egged one at a time into the egg, and coat them all over with it, using a small brush for the purpose. See that every part is well covered, or they will have a patchy appearance when fried. Do the brushing over quickly, otherwise the egg soaks into the articles and makes them soft. When well coated, drop the egged article on to the top of the bread-crumbs, lifting it with a knife. Cover it with the crumbs, by taking hold of the sides of the paper and tossing the crumbs over it, then press the crumbs well on with the hands, and shake the loose ones off. Now lay the article on a board, and with a flat knife, press the crumbs on again and make it as tidy and shapely as possible. Then place on a plate or tin with double paper on it ready for draining, and if time permits allow the things thus prepared to stand a little while to dry and harden before frying. 1010. Hash J lb. cooked meat. 1 oz. flour. 1 oz. butter or dripping. 3 gills stock. Seasoning. 1 onion. 1 dessert-sp. mushroom ketchup. Sippets of toast. 2 tomatoes. Trim the meat carefully, removing all skin, gristle, burnt pieces, and superfluous fat, and then weigh it. Slice it rather thinly and cut it in pieces of a convenient size. Melt the butter or dripping in a stewpan, and when smoking hot, put in the onion thinly sliced. Fry it a few minutes, allowing it to brown, but on no account to blacken. Next add the flour and brown that also. Then draw the saucepan to the side of the fire and pour in the stock. Stir until boiling and skim if necessary. Season to taste and lay in the meat. Put the lid on the saucepan and allow the meat to heat in the sauce for 15 minutes. Care must be taken that it does not boil, or it will toughen, and the hash will be spoilt. This is most important. To serve, arrange the pieces of meat neatly on a hot dish and strain the sauce over. Garnish with sippets of toast and the tomatoes cut in quarters and cooked in the oven.

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