Corned Beef Hash. — Chop very fine some cold cooked corned beef and cold boiled potatoes, 1 pint of each. Place a saucepan with 1 tablespoonful butter and 1 gill fine-chopped onion over the fire, cook slowly 5 minutes without browning ; add 1 tablespoonful fiour✪ Sour Ragoût, stir and cook 2 minutes, add V^ pint of stock or broth (if neither of them are handy add Ys pint of boiling water, and Yt ^^^^ spoonful beef extract); stir and cook 3 minutes; add the hash, stirring and cooking over the fire 6 minutes, season with Y4 ^^^^ spoonful pepper, and salt to taste ; then serve. Hash. — Chop fine cold cooked beef and cold boiled potatoes, 1 pint of each. Place a frying pan with 1 tablespoonful drippings or butter over the fire, add Yt cupful fine-chopped onion, cook 3 min* utes; add the hash, Y4 teaspoonful pepper, and salt to taste, stir and cook 5 minutes ; add Yt cupful boiling water, stir and cook a few minutes longer, then serve. If the hash is wanted brown, let it remain on the stove a few minutes longer without stirring, until brown on the under side, then turn it on to a hot dish in the shape of an omelet and serve. Trying out Suet. — The fresh suet should be cut into small pieces and placed in cold water for 12 hours; change the water BEEF. 273 twice during that time, then drain in colander, and pnt in an iron pot with 1 quart of milk to 10 pounds of suet ; let it boil slowly until clean, stirring frequently, to prevent burning. Strain it through a sieve into a stone jar ; when cold tie paper over the jar and set in a cool place. Half lard and half suet may be treated the same way. This is used in many households for pie crost, frying and Toasting meats, and for seasoning vegetables in place of butter. An- other way is to cut the beef fat into small pieces, place it in a saucepan over a slow fire, and cook gradually until clear, then strain it through a sieve into a jar. Oover and keep in a cool place. (In place of all beef fat, half beef fat and half leaf lard may be taken and tried out in the same way.) To clarify Drippings. — Place the drippings in a saucepan over a slow fire, boil gently 5 minutes, then remove, and free the fat from all scum ; let stand 10 minutes, then strain into a clean jar, and keep it in a cool place; use for frying purposes. Any fat -which can not be used for cooking purposes should be melted, strained, and converted into soap. Soap. — Put 1 can of lye or potash into a vessel, add 1 qoart cold water, stir often and let stand till dissolved ; put 4 ounces borax into another vessel with 1 quart boiling water, let it stand till cold. Helt 4 pounds of fat✪ Soap, strain it in a large dish pan, and let stand till lukewarm, then stir constantly, while adding slowly first the dis- solved potash, then the borax ; continue to stir 20 minutes ; it will then have the appearance of thick honey ; ponr the soap into a deep pan, and set aside to cool. Next day, turn it out and cut it into bars. Keep in a dry place. Cold Qdcken Monsse* — Rub cooked chicken through a sieve; weigh; there must be two ounces. Soak 1 tablespoonful gelatine in % cup milk, 10 minutes. Place ^ tablespoonful butter in a sauce- pan; add 1 tablespoonful flour, and cook up. Add i cup milk, boil 3 minutes. Add gelatine, mix and set aside. Add the 2 ounces of chicken and % cup of whipped cream; season with ^ 274 MEATa ✪ Cold Chicken Mousse

AI-modernized reading of the original text

Corned Beef Hash. — Chop very fine some cold cooked corned beef and cold boiled potatoes, 1 pint of each. Place a saucepan with 1 tablespoonful butter and 1 gill fine-chopped onion over the fire, cook slowly 5 minutes without browning ; add 1 tablespoonful fiour, stir and cook 2 minutes, add 1/2 pint of stock or broth (if neither of them are handy add 1/2 pint of boiling water, and 1/4 teaspoonful beef extract); stir and cook 3 minutes; add the hash, stirring and cooking over the fire 6 minutes, season with 1/4 teaspoonful pepper, and salt to taste ; then serve. Hash. — Chop fine cold cooked beef and cold boiled potatoes, 1 pint of each. Place a frying pan with 1 tablespoonful drippings or butter over the fire, add 1/4 cupful fine-chopped onion, cook 3 min* utes; add the hash, 1/4 teaspoonful pepper, and salt to taste, stir and cook 5 minutes ; add 1/4 cupful boiling water, stir and cook a few minutes longer, then serve. If the hash is wanted brown, let it remain on the stove a few minutes longer without stirring, until brown on the under side, then turn it on to a hot dish in the shape of an omelet and serve. Trying out Suet. — The fresh suet should be cut into small pieces and placed in cold water for 12 hours; change the water twice during that time, then drain in colander, and put in an iron pot with 1 quart of milk to 10 pounds of suet ; let it boil slowly until clean, stirring frequently, to prevent burning. Strain it through a sieve into a stone jar ; when cold tie paper over the jar and set in a cool place. Half lard and half suet may be treated the same way. This is used in many households for pie crust, frying and roasting meats, and for seasoning vegetables in place of butter. Another way is to cut the beef fat into small pieces, place it in a saucepan over a slow fire, and cook gradually until clear, then strain it through a sieve into a jar. Cover and keep in a cool place. (In place of all beef fat, half beef fat and half leaf lard may be taken and tried out in the same way.) To clarify Drippings. — Place the drippings in a saucepan over a slow fire, boil gently 5 minutes, then remove, and free the fat from all scum ; let stand 10 minutes, then strain into a clean jar, and keep it in a cool place; use for frying purposes. Any fat -which can not be used for cooking purposes should be melted, strained, and converted into soap. Soap. — Put 1 can of lye or potash into a vessel, add 1 qoart cold water, stir often and let stand till dissolved ; put 4 ounces borax into another vessel with 1 quart boiling water, let it stand till cold. Helt 4 pounds of fat, strain it in a large dish pan, and let stand till lukewarm, then stir constantly, while adding slowly first the dissolved potash, then the borax ; continue to stir 20 minutes ; it will then have the appearance of thick honey ; ponr the soap into a deep pan, and set aside to cool. Next day, turn it out and cut it into bars. Keep in a dry place. Cold Chicken Mousse. — Rub cooked chicken through a sieve; weigh; there must be two ounces. Soak 1 tablespoonful gelatine in 1/2 cup milk, 10 minutes. Place 1/2 tablespoonful butter in a saucepan; add 1 tablespoonful flour, and cook up. Add 1/2 cup milk, boil 3 minutes. Add gelatine, mix and set aside. Add the 2 ounces of chicken and 1/2 cup of whipped cream; season with ^

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Corned Beef HashHashSour RagoûtSoapCold Chicken Mousse

European and American cuisine