Slice six or eight good sized onions, put into a frying-pan with a tablespoon of beef drippings or butter, season with salt and pepper, cover and let them cook until tender. If too dry add more drippings, and fry until brown, stirring often to prevent burning. Select a nice sirloin steak, and have it cut one inch and a quarter thick. Broil rare or well done, as preferred, remove to the platter and cover thickly with the fried onions. The success of this dish depends largely on the selection and cooking of the steak.
Boil the small end of a ham and after slicing off all that can be served nicely for the table, take from the bone the little bits that may be left and chop them fine. Then take a deep dish, cover the bottom with rolled crackers; then sparingly spread the chopped ham; and then hard boiled eggs, thinly sliced ; and then another layer of crackers, ham and eggs until the dish is filled. Add a few lumps of butter, pepper and salt, with milk or water. Cover with a crust or grated cracker. Bake three quarters of an hour.
For a family of six, take one half pound of meat scraps, chopped fine; to this add as much again of mashed potatoes and rice, with a handful of rolled crackers. Pepper and salt to taste. Make out in any form desired. Beat up one egg, roll these first in the egg, then in the cracker or bread crumbs, and fry in hot lard. A little thyme may be added.
Cut in thin slices and pour over it boiling water. Drain off the water and dredge the liver with flour. Season nicely with salt and pepper. Put it in the frying pan with enough hot fat to brown it nicely without burning. Cover and fry slowly until done.
Take bits of ham, boiled or fried, chop fine and place in a spider with butter. Take four or six eggs, beaten, pour over the bam, and when heated through salt, pepper and stir together. Cook until brown and turn over.
Chop cold steak or tongue very fine ; cook in a little water, put in cream or milk, thicken; season with butter, salt and pepper, and pour it over slices of toast. Prepare boiled ham in the same way, adding the yolk of an egg.
One-third fresh or canned beef, two-thirds potatoes; chop (not too fine), season well with salt and pepper, and dredge over a little flour. Put in a spider about half a cup of milk with a liberal piece of butter, let it come to a boil, then add the hash; let it simmer a few minutes before stirring. Cook for about five minutes and serve immediately.
Chop any cold meat; season with salt, pepper and butter; make a batter of half a pint of sour milk, level teaspoon of soda, an egg, and a little salt, and flour to thicken. Lay a spoonful of batter on the griddle, place on it a spoonful of meat, then cover it with the batter and bake.
Take cold steak, or roast meat, put it in a pan and stew till tender, remove any pieces of bone or gristle, chop it fine; then add about two-thirds the quantity of bread-crumbs, season with salt, pepper, and a little of some sweet herb, add an egg and sufficient water to moisten. Make into flattened balls and fry in a well buttered frying pan.
Take cold meats picked from the bone and finely chopped, to one cupful add the juice of one onion, if the meat is fresh give it salt, pepper and sage; add one cupful of breadcrumbs, break in an egg or two, and moisten if necessary with a little water. With floured hands make into small cakes and fry brown on both sides.
Take bits of cold boiled tongue, mince fine, mix with cream or milk, and to every half pint of mixture add the well beaten yolks of two eggs. Let it simmer over the fire a minute or two. Pour over nicely buttered toast, and serve hot.
As soon as they come from market they should be washed, the skins and little pipes carefully removed ; cut in pieces the size of an oyster, season with salt and pepper, then cover both sides with flour. Lay them in a hot frying pan, which has been well buttered, and fry an even brown.
