Take any pieces left of a cold roast, steaks or stews, chop very fine;
take 1 tbsp. butter or dripping, 1 tbsp. of flour, stir together in a
hot frying pan, when brown add 1 cup boiling water; add 1 tbsp.
chopped onion, pepper and salt to taste, let simmer for 10 minutes,
then add the meat, stir until heated thoroughly and serve on toast.


CORNED BEEF OR SAUSAGE HASH.

1 pt. hashed corn beef or sausage.
1 tsp. salt.
1 tbsp. butter or dripping.
1 pt. of hashed potatoes.
1/4 tsp. pepper.
1/2 cup of milk.
(Omit the milk if sausage is used).

Mix the potato and meat, season with the pepper and salt, add the milk
and stir lightly. Put the butter or dripping into a hot frying pan,
when melted put in the hash, spread it lightly and evenly, but do not
stir it. Cover the pan and set where the hash will cook slowly for 10
or 15 minutes. Move over to a hotter part of the stove and let it
remain until a rich, brown crust has formed on the bottom. Fold over
and serve on a hot dish.


MUTTON--BOILED LEG OF MUTTON.

Wipe the leg with a damp towel. Dust a cloth with flour and wrap the
leg up with it. Put it into a kettle of boiling water and simmer