Roast Veal Hashed
Take whatever cold roast veal was left from yesterday. To prepare it for a breakfast dish, cut it into small bits, and put it (without any water) into a stew-pan, adding to it the veal gravy that was left from yesterday, and a table-spoonful of fresh butter or lard, dredged with flour. Cover it, and after stewing it half an hour by itself, put in two large table-spoonfuls of well spiced tomato catchup, an article no family should be without. After the catchup is in, cover the hash again, and let it stew half an hour longer. If you have no catchup, put in with the cold veal at the beginning, two or three large ripe tomatos, peeled and quartered, or sliced, and seasoned with powdered mace, nutmeg, and ginger; and let all stew together in gravy or butter. Mushroom catchup is a good substitute for tomato in hashing cold meat. If you have neither, put in a large table-spoonful of tarragon or French mustard, to be bought in bottles at all the best groceries.
Cold roast venison is very good hashed as above.