The Rural cook book

Senator Hanna's Hash. — This is the recipe given by the Boston Cooking School. Take equal portions of tender boiled corned beef and mealy boiled potatoes. Cut the potatoes Into small cubes and the meat as fine as possible. Mix thoroughly with these a small onion, chopped very fine; a slice of onion is often sufficient. Butter a hot frying pan and turn into it chopped materials. Press into the center of the mass a clove of garlic, wrapped in a piece of salt pork or mild cured bacon. Set over a moderate fire, cover and let cook, adding a small quantity of water, if moist hash is preferred; when heated, stir, remove the garlic and give the whole round shape. Let stand in the oven until browned underneath, then carefully slide on a serving dish. While the hash is cooking cut one or two Bermuda onions into thin slices and fry until crisp in deep fat Use these as a garnish for the hash (or omit if preferred). Serve with lemon quarters. Hot-pot. — Two pounds of cross-rib is cut in small pieces and put in an earthen saucepan, with two minced onions, five or six small green peppers, whole, a few chives, a handful of seeded raisins, a cupful of tomatoes, peeled and sliced, eight or 10 olives, a bit of thyme, a big tablespoonful of drippings, sail to taste, and a cupful of vinegar and water. The pot is covered tightly, and the mixture simmered slowly until the meat is cooked to pieces ; then a tablespoonful of butter well coated with flour is stirred in to thicken the gravy. Liver and Bacon in Casserole. — Slice liver about half an inch thick, and put in a buttered saucepan, peppering lightly. Over the liver lay a dozen thin slices of bacon, and strew these with chopped onion and parsley. Cover closely and cook slowly for about two hours. The cooking must not be hurried. When ready to serve the liver, let the gravy, with the bacon in it, boil hard for two minutes, then pour it over the the liver in the serving dish. Liver. Fried in New Orleans Style, — Cut a pound of calf's liver in halfinch cubes. After washing and draining, place in a bowl which has been rubbed with an onion. Between two layers of liver place a layer of chopped onion and parsley, sprinkling with salt and dusting lightly with cayenne. After half an hour take out the liver and shake off all the onion. Roll lightly in flour and drop into a deep kettle of boiling fat. Drain on paper and serve very hot with lemon. The liver cooks to delicious tenderness and delicacy of flavor. Calves' Liver, English Style. — Two pounds of fresh liver, one-half pound fat salt pork, one spoonful of butter, half an onion, one spoonful chopped parsley and pepper. Put the butter in a warm, not hot, saucepan, cut the liver into slices half an inch thick and lay upon the butter; mince the pork and cover the liver; sprinkle the parsley and onion with pepper on top; cover the saucepan closely and set it into a kettle of hot water; keep this water below the boiling point for an hour, then lei it boil another hour; the liver will by this time be very tender and juicy if the heat has been properly adjusted. Take it out and place it in a dish to keep warm. Thicken the gravy with brown butter and pour over the liver and serve. English Meat Pie,— Chop cold beef finely, put in a deep baking dish a layer of the meal, strew lightly with bread crumbs, season highly with salt, pepper, butter and a few drops of onion juice; repeat the process till the dish is full or your meat used up. Pour over it a cup of stock or gravy, or, lacking these, hot water with a teaspoonful of butter melted in it; on top a good layer of bread crumbs should be put and seasoned and dotted with butter. Cover and bake half an hour; remove the cover and brown.