Letter on Warmed-over Meats

Ingredients

• 82 lesson fifth
• one flavor predominates over
• salt
• pepper

Directions

1. This lesson is about warmed-over meats, and it is very important to know how to cook them so that they will be appetizing.

2. Most people enjoy the various kinds of hashes if they are nicely prepared.

3. The richest are made of equal quantities of meat and potatoes ; but this is not necessary, and the proportions can be varied as con- venient.

4. Before the meat is chopped, cut away all bone and gristle ; of these gravy can be made.

5. If the potatoes used for hash are cold, chop them ; if freshly boiled, mash them.

6. When the hash is mixed and seasoned, it should be placed in a hot frying-pan, with a little lard to prevent it sticking. It should not be stirred, but allowed to brown, when it may be turned out flat on a platter, or doubled like an omelet.

7. ■ Any kind of hash may be served in a dainty manner by placing it upon triangular pieces of toast, with the points turning toward the edge of the dish.

8. While chopping meat for hash without potatoes, dredge in a little flour. This will thicken it in cooking, and give it a richer flavor. Add salt while chopping, to season the meat.

9. It is better to add the pepper after it has been taken from the fire, as in cooking it loses its fresh and spicy taste.

10. The best cooks are careful to use freshly ground pepper, as it is not so good after it has been exposed to the air.

11. The excellence of food depends greatly upon its being properly seasoned.

12. Europeans ridicule American cooking, which they say is destitute of seasoning.

13. We, however, who have not been accustomed to it, would perhaps like their cooking no better.

14. The French are leaders of the civilized world in cooking as well as dressing.

15. When seasoning is perfect, no one flavor predominates over another. When using the onion for flavoring, great care should be taken to prevent it from being too noticeable. A few drops squeezed from the bulb is quite sufficient for hashes, soups, etc.

16. Gravies may be made for warmed-over meats by taking the fat trimmings from roasting-pieces and steaks, and trying them out, as it is called. Add water and a bit of onion, strain and thicken. When seasoned add the cut meat, but do not let it boil, as it toughens it.

17. All of these are good ways for using bits of meat, as well as eco- nomical. Sick people should be served, with freshly cooked meats.