Put
in the beef which has been taken from the water; cook a few minutes, and
add two or three well-beaten eggs, cooking only a minute longer. It can be
prepared without eggs, or they may be added to the beef just heated in
butter; but the last method is best.
VEAL LOAF.
Three pounds of lean veal and quarter of a pound of salt pork chopped very
fine. Mince an onion as fine as possible. Grate a nutmeg, or use half a
teaspoonful of powdered mace, mixing it with an even tablespoonful of
salt, and an even saltspoonful of cayenne pepper. Add three well-beaten
eggs, a teacupful of milk, and a large spoonful of melted butter. Mix the
ingredients very thoroughly; form into a loaf; cover thickly with sifted
bread or cracker crumbs, and bake three hours, basting now and then with a
little butter and water. When cold, cut in thin slices, and use for
breakfast or tea. It is good for breakfast with baked potatoes, and slices
of it are sometimes served around a salad. A glass of wine is sometimes
added before baking.
MEAT HASH.
The English hash is meat cut either in slices or mouthfuls, and warmed in
the gravy; and the Southern hash is the same. A genuine hash, however,
requires potato, and may be made of any sort of meat; cold roast beef
being excellent, and cold corned beef best of all.
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