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Left - Overs of Meat, Fish, Etc: Salt

HASH, CREOLE STYLE 1 slice of onion 3/4 cup of cold, boiled potatoes 1/4 green or red pepper (in cubes) 2 tablespoonfuls of butter 1/2 cup of broth 1 cup of cooked meat (in 1/4 cup of tomato puree cubes) Salt as needed.

Chop the onion and pepper very fine. Melt the butter in a hot frying pan (agate preferred) and in it cook the onion and pepper until they are softened; then add the meat and potato, both cut in tiny cubes; mix thoroughly, then add the broth and puree; mix again and set into the oven until hot throughout. HASHED LAMB, WITH RICE AND PEAS About 1 cup of chopped lamb Salt, black pepper, butter Broth, salt and pepper 1/2 teaspoonful sugar for canned 1/2 cup of hot boiled rice peas 1/2 can or 1 cup fresh peas Remove all unedible portions from the meat before chopping. To the meat add broth and seasonings and let become very hot. Season the hot peas with salt and black pepper; add one or two tablespoonfuls of butter and, if canned peas are used, the sugar. Have all very hot. Dispose the meat in a mound in the center of a hot platter; surround with the hot rice and in turn surround this with the peas. Serve at once.