Hash Mutton

Cut the meat you intend to hash into large handsome slices, about a quarter of an inch thick, (not more,) lay them on a plate, ready; make your sauce as receipt, No. 360; put in the meat, and let it simmer gently about twenty minutes; do not let it boil as that will make your meat grow tough and hard*.

How To Warm Up Hashes

Stews, ragouts, soups, etc. If you have any left, put it into a deep hash dish, or tureen: when you want it, set this in a stewpan of boiling water; let it stand till the contents are quite ,hot; it will eat as well as when first made.

* All hashes and meats dressed a second time, should only simmer till just warm through: it is supposed they have been done very nearly, if not quite enough, already: though you will, of course, select those parts of the joint that have been least done. In?naking a hash from a leg of mutton, do not destroy the marrow-bone to help the gravy of your hash, to which it will make no perceptible addition; but saw it in two, twist writing paper round the ends, and send it up- on a plate as aside dish, garnished with sprigs of parsley: if it is a roast leg, preserve the end bone, and send it up between the marrow bones. This is a very pretty luncheon or supper dish.

Hash Beef

Is prepared and warmed in the same sauce as hashed mutton.

Cold Meat Broiled, with Poached Eggs.

Broiled Mutton Or Beef

Cut some slices of mutton, or beef, and broil them carefully: when done, lay them in a dish before the fire to keep hotr while you poach your eggs.

'1 his makes an excellent luncheon or supper.

Mushroom catsup and melted butter for sauce, with a few drops of shallot wine or vinegar in it.