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No. 20—BEEF HASH.
- 1 lb. remnants of meat
- ¼ of an onion
- 1 tbsp. of butter
- ½ wine glass of white wine
- 1 cup bouillon
- Salt, pepper
- 1 tsp. of flour
Preparation: The meat is chopped fine and may be of soup-meat, roast or steak. The onions are cut fine and stewed in butter, then the chopped meat put in, the flour strewn over it, simmered a little while longer, salt and pepper added and bouillon. If you take water add ¼ tablespoonful of meat extract and wine. Let it cook ¼ hour and serve. Fresh boiled, peeled potatoes are nice to serve with it.
No. 21—HASH WITH POTATOES.
Quantity for 4–6 Persons.
- 1–1½ lbs. of meat
- Boiled or roasted beef
- ¼ onion
- 1 tbsp. of butter
- A little pepper
- Salt
- 1 cup of bouillon or water
- 4 peeled, boiled potatoes
Preparation: The meat is chopped fine. The onions are cut fine and steeped in the butter, then the meat put in and cooked 5 minutes. Salt and pepper are added, the potatoes are also chopped fine and added and water or bouillon poured on. The whole is cooked for ¼ of an hour, then served, served.
No. 22—BEEF WITH ONIONS.
Quantity for 6 Persons.
- 1½ lbs. boiled beef
- 1 onion
- 2 tbsps. of butter or suet
- 2 tbsps. of flour
- 1 tbsp. of vinegar
- 1 pinch of pepper
- Salt
- ½ tsp. of meat extract
- ½ qt. of bouillon
Preparation: The onion is cut fine and simmered in the butter or suet until soft ; then add flour, simmer until brown; pour on the bouillon, vinegar, salt, pepper and meat extract and let come to a boil.
The meat is cut in slices and put into the gravy and heated.
No. 23—BOILED BEEF SLICES FRIED WITH EGGS AND ONIONS.
Quantity for 6 Persons.
- 1½ lbs. boiled beef
- 1 onion
- 2 tbsps. of butter or good drippings
- 6 eggs
- Salt
- 1 pinch of pepper
