VARIOUS DISHES. 485 



Liver Hash. — "Hash "made of beef is such a common dish -we have 

 thought to get up something new, and very nice for those who are fond of liver. 

 Boil the liver until thoroughly tender — there must not be even a suspicion of 

 hardness about it. Then mince it finely with a chopping-knife. Heat the mince 

 very hot in a sauce of butter and browned flour. The seasoning is pepper, salt, 

 a dash of lemon, or a little piquant sauce, such as mushroom or other catsup. 



Chicken Hash. — This is the proper way to serve for breakfast whatever 

 roast or boiled chicken may be left over from dinner. Mince the cold chicken, 

 but not very fine, and to a cup of meat add two table-spoonfuls of good butter, 

 a half cup of milk, enough minced onion to give a slight flavor, and salt, mace 

 and pepper to taste. Stew it, taking care to stir it, and serve with a garnish of 

 parsley, it you like it. Every particle of bone must be extracted. 



Remarks. — If prepared cold, press it instead of stewing and serving hot. 



Beef Liver, to Fry. — Cut the liver in thin slices, dip each slice in wheat 

 flour or rolled crackers, and fry in hot lard, beef dripping or butter; season 

 with pepper and salt. It must be thoroughly cooked and a fine brown; 

 served hot. 



Calf's Liver Head-Cheese, or for Eating Cold.— Take a calf's 

 liver and put into a saucepan with just water enough to cover it and cook till 

 tender; then bruise it with a spoon, or mash it with a potato masher; add a cup 

 of cream and season with salt, pepper, a Httle cloves and sweet majoram, if you 

 have it; if not, a little sage, if you like it. 3Iix nicely and put in a wet dish, 

 or mold, and weight it tightly till cold, when it is ready for tea or lunch at any 

 time, and a very nice disli it makes. 



Rejnarks. — It is more delicate and palatable than beef's liver fried in butter 

 as steak, i. e., without the trouble of making into head-cheese; but the head- 

 cheese, too, is nice fried. 



Beef to Roaster Bake. — A " Farmer's Wife " informs us — and they 

 know how to do it — "to lay the meat on some sticks in a dripping-pan, the 

 sticks to be thick enough to allow }{ an inch of water in the pan without touch- 

 ing the meat. Season with salt and pepper, and put in the oven 3 or 4 hours 

 before it is wanted for the table. Baste it often with the water in the bottom of 

 the pan, renewing it as often as it gets low. This makes sweet, juicy baked 

 beef. The great secret of it is, not to have the meat touch the water in the bot- 

 tom of the pan, and to baste it often. Tough, unpromising pieces of beef are 

 best cooked by steaming them an hour and a half, or so, and then putting them 

 in the oven and baking as much longer." 



Remarks. — If the sticks nor the water are used, to prevent burning beet 

 place a dish of water in the oven, the steam from which removes the danger of 

 burning the meat. But the basting witli the water and juices as they drip from 

 the meats is a vcrj^ nice way indeed. The following will also be found a very 

 nice way of roasting a kind of half roast and half stew: 



Beef, a Pot Roast or Stew.— Slice thin salt pork, % lb., and lay it on 

 the bottom of a dinner-pot; peel and slice a medium-sized onion and lay it over 

 the pork; then put into the pot a rather square, solid piece of the round of beef. 



