A Course of Lectures on the Principles of Domestic Economy and Cookery

in the first place instead of the tablespoonful of butter or drippings. If you have no meat you can make the dish in the same way using tomato, onion and rice; and if you have cold gravy of any kind put that in it. FRENCH HASH. Next take the recipe for a dish called French hash. There is no potato in it, it is simply meat and gravy, so that you must not let the name mislead you. Little slices of cold meat, fat and lean together. For a pint bowlful of meat use about a tablespoonful of chopped onion. First slightly brown the onion with a tablespoonful of butter or drippings or fat from the meat; then when the onion begins to brown put in the meat and let that brown. Next a tablespoonful of dried flour; stir the flour with the brown meat and onion until the flour is quite brown; then cover the meat with pork gravy or boiling water. After you have covered the meat with water or cold gravy just let the water or gravy boil, then season it palatably with salt and pepper; of course, the seasoning will depend upon whether you have used gravy or broth or water. If you have used gravy or broth that already will have been seasoned, so that you want to taste for the seasoning. After the gravy is both boiled and seasoned take the sauce pan off the fire and stir in the yolk of one raw egg with it and dish at once. You must not put the hash back on the fire after putting the egg in. If you do you will curdle it. Do not stir the egg in till you are ready to serve it, on toast or plain. BAKED TENDERLOINS. The next recipe will be for baked tenderloins. Split the pork tenderloins in such a way as to make rather thick slices. Tenderloins are so thick that by cutting you spread them out. Inside the slice of tenderloin put any stuffing that you like. I have given two or three recipes for