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Sect. 1.-General Remarks (This chapter contains)

527. This chapter contains the receipts for warming up cold meats in the shape of hashes, minced-meats, &c., by which they are rendered much more palatable to most people, and not much more expensive. No one who has tried the experiment can contend that they are as economical as the cold meat would be, if eaten in its plain unadorned state, but as few people like cold beef or cold mutton for three or four consecutive days, it is well to be able to vary the bill of fare, even if it is 'MINCED BEEF OR MUTTON. done at a trifling increase in the weekly bills. The very circumstance, that warmed-up dishes are more generally liked than cold meats, proves that more will be eaten, and, consequently, that they are more costly, for the difference in consumption is a main item affecting all systems of housekeeping. To the rigid economist, therefore, I cannot advise these improved editions of cold meats, but to those who can afford the slight difference in the cost, they are unobjectionable, especially as they may be made even more wholesome than the plain cold meat, which, moreover, few will eat without the addition of indigestible cold pickles, or a large proportion of salad. Besides these warmed-up dishes, some few side-dishes, entrées, &c., are given, which are serviceable for more than ordinary occasions, or for those who habitually indulge in such luxurious fare.