the pan under it.


CORNED-BEEF HASH WITH POACHED EGGS

A dish popular with many persons is corned-beef hash with poached eggs
on top of the hash. A slice of toast is sometimes used under the hash.
This suggests a way of utilizing the small amount of corned-beef hash
which would otherwise be insufficient for a meal.

Housekeepers occasionally use up odd bits of other meat in a similar
way, chopping and seasoning them and then warming and serving in
individual baking cups with a poached or shirred egg on each.


STUFFING

Another popular way to extend the flavor of meat over a large amount of
food is by the use of stuffing. As it is impossible to introduce much
stuffing into some pieces of meat even if the meat is cut to make a
pocket for it, it is often well to prepare more than can be put into the
meat and to cook the remainder in the pan beside the meat. Some cooks
cover the extra stuffing with buttered paper while it is cooking and
baste it at intervals.


MOCK DUCK

Mock duck is made by placing on a round steak a stuffing of bread crumbs
well seasoned with chopped onions, butter, chopped suet or dripping,