Milk
Potatoes
Salt and Pepper
Lump of Butter

Chop the meat fine, add the same bulk of potatoes or a little more. Put
into a saucepan or spider a lump of butter the size of an egg, and a
few spoonfuls of milk or water. When bubbling, put in the meat and
potatoes, and a little salt and pepper, if you like. Stir for a while,
then let it stand ten or fifteen minutes, until a crust is formed at
the bottom. Loosen from the pan with a cake-turner. Turn a warm platter
over it. Turn pan and hash together quickly and serve. If you have a
scant quantity, place it on slices of toasted bread, which have been
buttered and wet with hot water.



=Breaded Pork Chops=

6 Chops
1 Cupful of Bread Crumbs
1 Egg
Pinch of Salt
1/2 Cupful of Milk

Beat the egg and milk together, adding the salt. Dip the chops into
this mixture, then into the crumbs. Fry in hot fat. Veal cutlets can be
served in the same way.