Barbecue of Cold Beef

Cut cold-roasted or boiled beef into thin slices. Put into your saucepan
two tablespoonfuls of butter, two tablespoonfuls of catsup and two
tablespoonfuls of sherry; stir until hot; drop the slices of beef into
this, cover the saucepan, shake occasionally for a minute, until the beef
is smoking hot, and send at once to the table. This is exceedingly nice
made and served from a chafing dish. This dish may be made by omitting the
sherry and using a teaspoonful of Worcestershire sauce, a teaspoonful of
mushroom catsup and two tablespoonfuls of stock.


Salt Beef Hash No. 1

Cold cooked corned beef is best made into hash. Chop sufficient to make
one pint. Chop the same quantity of cold boiled potatoes; mix the two
together, put them into a saucepan, add a half pint of stock, a
tablespoonful of butter, teaspoonful of onion juice and a quarter of a
teaspoonful of black or white pepper. Stir carefully and constantly until
the mixture reaches the boiling point. Serve at once on buttered toast.


Salt Beef Hash No. 2

Chop enough cold cooked corned beef to make a pint; chop the same quantity
of cold boiled potatoes; mix the two together. Put them into a stewing
pan, add one pint of stock; simmer for just a moment; take from the fire,
add two eggs well beaten, a dash of pepper; turn the mixture into a baking