BEEF FRITTERS (Cold Meat Cookery).

627. INGREDIENTS.--The remains of cold roast beef, pepper and salt to
taste, 3/4 lb. of flour, 1/2 pint of water, 2 oz. of butter, the whites
of 2 eggs.

_Mode_.--Mix very smoothly, and by degrees, the flour with the above
proportion of water; stir in 2 oz. of butter, which must be melted, but
not oiled, and, just before it is to be used, add the whites of two
well-whisked eggs. Should the batter be too thick, more water must be
added. Pare down the cold beef into thin shreds, season with pepper and
salt, and mix it with the batter. Drop a small quantity at a time into a
pan of boiling lard, and fry from 7 to 10 minutes, according to the
size. When done on one side, turn and brown them on the other. Let them
dry for a minute or two before the fire, and serve on a folded napkin. A
small quantity of finely-minced onions, mixed with the batter, is an
improvement.

_Time_.--From 7 to 10 minutes.

_Average cost_, exclusive of the meat, 6d. _Seasonable_ at any time.

HASHED BEEF (Cold Meat Cookery).

I.

628. INGREDIENTS.--Gravy saved from the meat, 1 teaspoonful of tomato
sauce, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of good mushroom
ketchup, 1/2 glass of port wine or strong ale, pepper and salt to taste,
a little flour to thicken, 1 onion finely minced, a few slices of cold
roast beef.

_Mode_.--Put all the ingredients but the beef into a stewpan with
whatever gravy may have been saved from the meat the day it was roasted;
let these simmer gently for 10 minutes, then take the stewpan off the
fire; let the gravy cool, and skim off the fat. Cut the beef into thin
slices, dredge them with flour, and lay them in the gravy; let the whole
simmer gently for 5 minutes, but not boil, or the meat will be tough and
hard. Serve very hot, and garnish with sippets of toasted bread.

_Time_.--20 minutes. _Average cost_, exclusive of the cold meat, 4d.

_Seasonable_ at any time.

II.

629. INGREDIENTS.--The remains of ribs or sirloin of beef, 2 onions, 1
carrot, 1 bunch of savoury herbs, pepper and salt to taste, 1/2 blade of
pounded mace, thickening of flour, rather more than 1 pint of water.

_Mode_.--Take off all the meat from the bones of ribs or sirloin of
beef; remove the outside brown and gristle; place the meat on one side,
and well stew the bones and pieces, with the above ingredients, for
about 2 hours, till it becomes a strong gravy, and is reduced to rather
more t