To Hash Cold Meat

The best way of re-cooking cold roast meat, (veal, beef, or pork,) is to hash it, cutting it into mouthfuls, and stewing it in its own gravy, without a drop of water. For this purpose, save as much as you can of the dripping or gravy that fell from it when roasting. When you have done basting the roast meat, skim off all the fat from the surface, and strain the gravy through a small sieve. What is left of it, should be carefully set away in a cold place. Next day, when it has congealed into a cake, scrape it with a knife on both sides. If not wanted for immediate use, cut it in pieces, and put it up in a jar well covered. Use it (instead of water) for stews and hashes; and if well seasoned the meat will be found nearly as good (for a breakfast dish,) as if not previously cooked. Whenever it is possible, make your hashes without any water; and if you have saved no gravy, substitute lard, or fresh butter. But gravy or drippings of the same meat is best. A hash of cold meat, stewed merely in water, and with no seasoning but salt and pepper, is a poor thing. Cold potatos, when re-cooked, always remain hard and indigestible. In all cookery it is best to use fresh vegetables, even if the meat has been previously drest. Cold meat is of no use for soups or pies. It is better to slice it, and eat it cold - or, better still to give it the poor. Roast beef or mutton, if very much underdone, may be sliced and broiled on a gridiron, and well seasoned with pepper. Cold roast pork is best sliced plain, and eaten cold. Ham also.

Veal Cutlets In Papers (En Papillotes)

Make a nice sauce of sweet herbs, breadcrumbs, powdered mace and nutmeg, butter and beaten egg. Lay the cutlets in a deep dish, (having first broiled them and saved the gravy,) pour the sauce over them, with the veal gravy added to it. Cover them, and let them rest till cold. Allow, for each cutlet, a sheet of foolscap paper, cut it into the shape of a heart, and go over it with sweet oil, or fresh butter or lard. Lay a cutlet with a little of the sauce upon it, on one-half of each sheet of paper; turn the other half over the meat. Fold a narrow rim all round, so as to unite both edges. Begin at the top of the heart, and pleat both edges together so as to form a good shape without puckering. When you come to the bottom, where the paper is to cover the bone, give it a few extra twists. Broil the cutlets slowly on a gridiron for half an hour, seeing that no blaze catches the papers - or put them in the oven for half an hour. If the papers are not too much burnt or disfigured, dish the cutlets still wrapped in them, to be removed by those who eat them. If the covers are scorched black, and ragged, take out the cutlets and lay them on a hot dish. Serve up with them a dish of mashed potatos or potatoe cake, browned on the surface with a salamander. C 6telettes a la Maintenon, are mutton or lamb steaks cooked in papers, in the above manner.

Veal Steaks

Cut the steaks from the neck, leaving the bone very short, and polishing what there is of it. Make a seasoning of boiled onions minced, and sage or sweet marjoram leaves, or of chopped parsley. Lay on each steak a bit of fresh butter, spread the seasoning thickly over each, and fry them in the gravy or drippings of cold roast veal or beef. They will be the better for beating them slightly with a rolling pin. Put into the frying-pan three or four table-spoonfuls of mushroom or tomato catchup; or, fry them with fresh mushrooms or fresh tomatos, sliced.