Modern cookery for private families

or water; add a seasoning of salt and common pepper or cayenne, and a little lemon-pickle catsup or lemon-juice, and boil the whole until the onions are quite tender; cut and trim into small handsome slices the remains of either a roast or boiled joint of beef, and arrange them in a clean saucepan; pour the gravy and onions on them, and let them stand for awhile to imbibe the flavour of the sauce; then place the hash near the fire, and when it is thoroughly hot serve it immediately, without allowing it to boil. FRENCH RECEIPT FOR HASHED BOUILLI. Shake over a slow fire a bit of butter the size of an egg, and a tablespoonful of flour; when they have simmered for a minute, stir to them a little finely-chopped onion, and a dessertspoonful of minced parsley; so soon as the whole is equally browned, add sufficient pepper, salt, and nutmeg to season the hash properly, and from half to three quarters of a pint of boiling water or of bouillon. Put in the beef cut into small but thick slices; let it stand by the fire and heat gradually; and when near the point of boiling thicken the sauce with the yolks of three eggs, mixed with a tablespoonful of lemon-juice. For change, omit the eggs, and substitute a tablespoonful of catsup, and another of pickled gherkins minced or sliced. BAKED MINCED BEEF. Mince tolerably fine, with a moderate proportion of its own fat, as much of the inside of a cold roast joint as will suffice for a dish: that which is least done is best for the purpose. Season it rather highly with cayenne and mace or nutmeg, and moderately with salt; add, when they are liked, one or two eschalots minced small, with a few chopped mushrooms either fresh or pickled, or two tablespoonsful of mushroom catsup. Mix the whole well with a cupful of _good_ gravy, and put it into a deep dish. Place on the top an inch-thick layer of bread-crumbs, moisten these plentifully with clarified butter passed through a small strainer