The Swedish, French, American cook book

When corned beef is left over it can be made into delicious hash. Take two pounds of boiled corned beef; cut out all the gristle and fat part and chop well; when half chopped, add six nice-sized boiled potatoes; chop potatoes and meat well together, not too fine; then add one large grated onion, pepper and salt, four tablespoons from the stock the beef has cooked in, and one teaspoon Worcestershire sauce. Put a large tablespoon butter in a frying pan; add the hash; put on a slow fire, with a tight cover, and let cook slowly until it becomes golden brown; then take a turner or an omelet knife and double it over. If it should not be brown enough, let it cook a little longer; then turn out, just like an omelet, on a hot platter; garnish with parsley. Serve with boiled or poached eggs for breakfast or luncheon. Braised Larded Beef ( Bceuf braise et larde) a la Portugaise Take a sirloin roast; remove the bone and roll; tie up with strings; lard with fat salt pork (or bacon) thus: stick it with the sharp point of a knife; make a hole with the little finger; put about three-quarter inch long piece of salt pork into it; lard the meat all over with this, leaving about one inch between each piece. Put in a roasting pan with some water, onions, carrots, pepper and salt; braise for oneand a half to two hours, according to size and quality of the beef. [If it is desired rather rare, cook it about half the time mentioned. A 7-pound roast should be braised about one and a half hours.] Baste it again and again with the juice from the pan; in the meantime, cook about one dozen small onions. When the roast is done remove it from the pan; skim off all the fat; put one table¬ spoon flour into the pan, and stir until well dissolved; add two to three cups of broth, bouillon, or stock, three tablespoons sherry; color with kitchen bouquet and some beef extract; let simmer for a few minutes, then skim well and strain; add the onions that have been cooked before. Pour the brown sauce and onions all around the roast on a hot platter, the meat side up and the fat around, and garnish with parsley. Serve as a joint for dinner with potatoes and green vegetables. Braised Beef (Bee uf braise) a la Godard Take a nice piece from the porterhouse roast; remove the fillet which can be used as entree, luncheon dish, fillet mignon, Fillet a la Champignon, etc. Then remove the bone; roll and tie; put in a pan with some onions, pepper, salt, water, and some slices of bacon right over the beef; braise in oven — time according to size of the beef; it must be cooked nice and rare like roast beef. When done, put on a hot platter; make a sauce from the pan, after the fat has been removed, by adding one tablespoon flour and the juice from the mushrooms. In the meantime, take one pound of mush¬ rooms; peel and wash; cook in water, sherry, pepper, and salt with one pair sweetbreads; cut sweetbreads in thin slices, and put all around the platter; then add the mushrooms to the gravy; color with kitchen bouquet and flavor with sherry (it should be clear, and golden brown); put the sauce all around with mushrooms in between the slices of sweetbread; garnish with parsley. Serve as a joint for luncheon or dinner. Porterhouse Roast ( Chateaubriand ) a la Macedoine