Miss Parloa's kitchen companion

Use a quart of cold roast beef, chopped very fine ; two table-spoonfuls of flour, four of butter, one teaspoonful of chopped onion, half a teaspoonful of chopped parsley, two teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, and half a pint of stock made of the bones and hard bits of the roast beef. Put the butter on the stove in a frying-pan, and when it gets hot, add the onion and parsley. Cook the onion until it turns a light brown; then add the flour, and stir the liquid until it becomes smooth. Next add the stock, and cook for two minutes ; then add the meat, salt, and pepper, and stir the mixture thoroughly. Cover the pan, and set it back where its contents will cook slowly for twenty minutes. Turn out on a hot dish, and garnish with small slices of toast or a few bits of parsley. Cold steak or raw beef, chopped fine, may be used for collops. When, however, uncooked beef is taken, the cooking should be continued only five minutes after the meat is put with the sauce. * Hashed Beef on Toast. Chop pieces of cold roast beef rather fine, and season well with salt and pepper. To each pint of meat add a level table-spoonful of flour. Stir well, and add a small teacupful of soup stock or water. Put the mixture into a small stew-pan, and after covering, simmer gently for twenty minutes. Meanwhile toast six slices of bread nicely, and at the end of the twenty minutes spread the beef upon them. Serve immediately on a hot dish. If water be used instead of soup stock, add a tablespoonful of butter just before spreading the beef on the toast. Any kind of cold meat may be served in this manner. * Frizzled Beef. With a very sharp knife, cut about one-third of a pound of dried beef into slices as thin as shavings. Beat together six eggs and a quarter of a cupful of milk, and season slightly with salt and pepper. Put two tablespoonfuls of butter into a frying-pan, and when it has become melted, put in the shaved beef. Stir over a hot fire until the meat begins to curl; then draw the pan back where there is less heat, and add the mixture of eggs and milk. Stir until the egg begins to thicken; then pour into a warm dish, and serve at once. * * -f r-» r * Creamed Beef. Shave half a pound of dried beef into thin slices. Put three table-spoonfuls of butter into a frying-pan, and as soon as it is melted, add the meat. Stir until the slices begin to curl ; then add a cupful of milk, and when the milk boils, stir in a teaspoonful of flour, mixed smooth with, three table-spoonfuls of milk. Season with pepper. Boil up once, and serve. * Braised Shoulder of Veal. When ordering eight pounds of the shoulder, direct the butcher to remote the bones, but to send them with the veal. There will also be needed a quarter of a pound of salt pork, a pint of cracker crumbs, three table-spoonfuls of butter, six table-spoonfuls of flour, a teaspoonful of chopped onion, half a teaspoonful of thyme, half a teaspoonful of summer savory, some cold water, salt, and pepper, and three leaves of celery, if they may be obtained.