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Chuck, Sirloin and Porter-House

FIRST AND SECOND CUTS, PRIME RIB ROAST

large enough to season well the hash into a frying-pan and then put in the meat and potato, salt and pepper; moisten with beef gravy or hot water, and cover; let it steam or heat through thoroughly, stirring occasionally to mix it evenly and also to keep it from sticking. When done it should be neither watery nor dry, but just firm enough to stand well when dished. If onion is liked, fry two or three slices in the butter before the hash is added.