Saint Mary's beacon. [volume] (Leonard Town, Md.) 1867-1983, 1888-10-18
Saint Harg's Beacon.
HINTS AND HELPS
COLD NEAT COOKERY.


be confessed that she is more fortunate
Ia Der efforts than the average Amer
lean. The secret Of her success lies in
isvsr allowing meat that is being
cooked a second time TO come to boil.
ing heat, and another in the choice
Of method in regard to it. For in
stance, cold boiled meat does not hash
we'll, but makes excellent fricassees,
Or is good served with sauce piquaut,
or minced, whereas roast meat is best
recooked either az hash, or in tie
case Of rare roast beef, grilled with
Onions like steak, Some plain recipes
10, cold meat cookery may not come
amiss.
lSEYGLEsH HASH is not in the least
like that which goes by the same name
in America. To prepare it, cut cold
roast mutton into moderately thin
slices and -four them slightly. Make
a rich, thick brown gravy. either Of
stock, or by browning an onion in
butter. adding -four and water, and
stirring till it boils; throw in couple
Of cloves and tablespoonful OF vine-
gar; stir till perfectly smooth. then
run through a sieve. Let this gravy
boil up, and then withdraw it from
the fire until it is below boiling point,
lay il the slices of meat and let them
steam in it for FIVE minutes, add a
little ketchup il liked and serve with
sippets Of toasted bread cut into tri-
angles.
FRIcAssEE OF COLD BOILED MEAT.
Make gravy of -four, butter, and
white stock, or milk, add a Glove Of
mace, or a laurel leaf, and few but
ton mushrooms; let it boil. Have the
meat cut up into small square pieces,
not over half an inch thick, place them
in the sauce after it has left off boil.
ing, and serve with cut lemon round
the dish.
COLD ROAST BEEF AND ONIONS
Tue beef must be quite rare. Cut it
in thick inch slices. pepper and salt
them. Slice up a couple Of large
onions and fry them a rich brown,
take them out of the frying pan and
make gravy in it of -four and stock.
Lay the slices Of beef on the gridiron
and heat them thoroughly, slightly
browning on either side, place them
round dish with the fried onions in
the center. and pour the gravy over
the whole.
COLD BOILED MUTTON ia best stewed
either in caper sauce or in parsley and
butter; in either case, make the sauce,
cut the meat in medium slices and let
it heat up as in hash. In dishing it
up, lay the meat slice by slice in fat
dish and pour the sauce over it.
Cold VEAL makes excellent fricas-
zee, mince or curry.
Cold Pork can best be warmed as
curry or in croquets.
For CURRY OR ANY CoLD WHITE /,
MEAT-CHICKEN, PORK OR VIAL
Cut the meat into thick, small square |
bits. Fry a sliced onion and Glove |
Of garlic in butter, sprinkling them
with curry powder; when Of rich,
golden brown make = gravy by the !
addition of stock, thicken it, pass
through a sieve, add the juice of
lemon, quarter Of an apple, tea
spoonful Of curry powder. Lay in the
meat. and let it heat through; serve
with boiled rice. To boil properly,
each grain separate, have deep sauce
pan full of boiling water, as it boils
up throw in the rice and let it boil
fast for twenty minutes, or until the
water evaporates, move to the side Of
the fire and let it dry of. Serve eth
er round the curry or in a separate .
vegetable dish.
MINCED MUTTON OR VEAL.-Have
tie meat perfectly free from sinew, fat
or bone, chopped very fine with lit. |
tie grated lemon peel. Melt an ounce /
Of butter in saucepan, add little |
flour and milk; stir well and pour on
the minced meat. Serve with tippets /.
Of toast bread.
POTATO PIE can be made OF any cold
meat. Cut up the meat and -four it
well, chop an onion, put together into
a deep pie dish. Cover with stock or
water, add any havoring that is liked.
Boil and mash a good quantity of 20,
tatoes. Spread them two inches thick
over the top of the meat like crust,
brush over with raw egg and bake in
a quick oven.
CRooUETs OF CoLp BEEF Oh MU7-
ToN.-Chop the meat finely, sprink.
ling it with flour, and at the ssme
time chop an onion and sprig of pars-
lev. Add the same weight Of brssd-