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Page 64
Chop the meat fine, and allow one-third meat to two-thirds potato. For
corned-beef hash the potatoes should be freshly boiled and mashed. For
other cold meats finely-chopped cold potatoes will answer. To a quart of
the mixture allow a teaspoonful of salt and half a teaspoonful of pepper
mixed together, and sprinkled on the meat before chopping. Heat a
tablespoonful of butter or nice drippings in a frying-pan; moisten the
hash with a little cold gravy or water; and heat slowly, stirring often.
It may be served on buttered toast when hot, without browning, but is
better browned. To accomplish this, first heat through, then set on the
back of the stove, and let it stand twenty minutes. Fold like an omelet,
or turn out in a round, and serve hot.
MINCED VEAL.
Chop cold veal fine, picking out all bits of gristle. To a pint-bowlful
allow a large cup of boiling water; a tablespoonful of butter and one of
flour; a teaspoonful of salt; and a saltspoonful each of pepper and mace.
Make a _roux_ with the butter and flour, and add the seasoning; put in the
veal, and cook five minutes, serving it on buttered toast, made as in
directions given for water toast.
TOAST, DRY OR BUTTERED.
Not one person in a hundred makes good toast; yet nothing can be simpler.
Cut the slices of bread evenly, and rather thin. If a wire toaster is
used, several can be done at once. Hold just far enough from the fire to
brown nicely; and turn often, that there may be no scorching. Toast to an
even, golden brown. No rule will secure this, and only experience and care
will teach one just what degree of heat will do it. If to be buttered dry,
butter each slice evenly as taken from the fire, and pile on a hot plate.
If served without butter, either send to table in a toast-rack, or, if on
a plate, do not pile together, but let the slices touch as little as
possible, that they may not steam and lose crispness.
WATER TOAST.
Have a pan of boiling hot, well-salted water; a teaspoonful to a quart
being the invariable rule. Dip each slice of toast quickly into this. It
must not be _wet_, but only moistened. Butter, and pile on a hot plate.
Poached eggs and minces are served on this form of toast, which is also
nice with fricasseed chicken.
MILK TOAST.
Scald a quart of milk in a double boiler, and thicken it with two even
tablespoonfuls of corn-starch dissolved in a little cold water, or the
same amount of flour. Add a teaspoonful of salt, and a heaping
tablespoonful of butter. Have ready a dozen slices of water toast, which,
unless wanted quite rich, needs no butter. Pour the thickened milk into a
pan, that each slice may be easily dipped into it, and pile them when
dipped in a deep dish, pouring the rest of the milk over them. Serve very
hot. Cream is sometimes used instead of milk, in which case no thickening
is put in, and only a pint heated with a saltspoonful of salt.
* * * * *
TEA, COFFEE, ETC.
For these a cardinal rule has already been given in Part I., but can not
be enforced too often; viz., the necessity of fresh water boiled, and used
as soon as it boils, that the gases which give it character and sparkle
may not have had time to escape. Tea and coffee both should be kept from
the air, but the former even more carefully than the latter, as the
delicate flavor evaporates more quickly.
TEA.
To begin with, never use a tin teapot if an earthen one is obtainable. An
even teaspoonful of dry tea is the usual allowance for a person. Scald the
teapot with a little _boiling water_, and pour it off. Put in the tea, and
pour on not over a cup of boiling water, letting it stand a minute or two
for the leaves to swell. Then fill with the needed amount of _water still
boiling_, this being about a small cupful to a person. Cover closely, and
let it stand five minutes. Ten will be required for English breakfast tea,
but _never boil_ either, above all in a tin pot. Boiling liberates the
tannic acid of the tea, which acts upon the tin, making a compound bitter
and metallic in taste, and unfit for human stomachs.
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