Nut Hash
Use cold steamed nut loaf and the same amount of cold boiled potatoes. Chop the potatoes and the loaf separately, and add to them, after mixing, ¼ as much chopped onion. Turn into a frying pan which contains melted butter well covering the bottom, dredge with salt and pepper, and stir frequently with a knife during the first ten minutes’ slow cooking; then let the hash brown on the bottom, shaking the pan vigorously from time to time, season afresh, and turn out with the browned portion on top. One or 2 chopped green peppers can be added to the hash, if the flavour is liked.
I say nothing of taking life—of fattening for that express purpose; diseases of animals; bad blood made; cruelty superinduced;—it will be seen to be, it will be looked back on, as a form of, a second stage of cannibalism.—George Meredith.