into a basin,
just wet it with a little water, mix it well together, then stir it into
the broth, and boil it five or ten minutes. Rub it through a sieve,
return it to the stewpan, put in the hash, and let it stand by the side
of the fire till the meat is warm. A tea-spoonful of parsley chopped
very fine, and put in five minutes before it is served up, will be an
agreeable addition; or to give a higher relish, a glass of port wine,
and a spoonful of currant jelly. Hashes and meats dressed a second time,
should only simmer gently, till just warmed through.

HASHED DUCK. Cut a cold duck into joints, and warm it in gravy, without
boiling, and add a glass of port wine.

HASHED HARE. Season the legs and wings first, and then broil them, which
will greatly improve the flavour. Rub them with cold butter and serve
them quite hot. The other parts, warmed with gravy, and a little
stuffing, may be served separately.

HASHED MUTTON. Cut thin slices of dressed mutton, fat and lean, and
flour them. Have ready a little onion boiled in two or three spoonfuls
of water; add to it a little gravy, season the meat, and make it hot,
but not to boil. Serve up the hash in a covered dish. Instead of onion,
a clove, a spoonful of currant jelly, and half a glass of port wine,
will give an agreeable venison flavour, if the meat be fine. For a
change, the hash may be warmed up with pickled cucumber or walnut cut
small.

HASHED VENISON. Warm it with its own gravy, or some of it without
seasoning; but it should only be warmed through, and not boiled. If no
fat be left, cut some slices of mutton fat, set it on the fire with a
little port wine and sugar, and simmer it dry. Then put it to the hash,
and it will eat as well as the fat of venison.

HASTY DISH OF EGGS. Beat up six eggs, pour them into a saucepan, hold it
over the fire till they begin to thicken, and keep stirring from the
bottom all the time. Then add a piece of butter the size of a walnut,
stir it about till the eggs and water are thoroughly mixed, and the eggs
quite dry. Put it on a plate, and serve it hot.

HASTY FRITTERS. Melt some butter in a saucepan, put in half a pint of
good ale, and stir a little flour into it by degrees. Add a few
currants, or chopped apples; beat them up quick, and drop a large
spoonful at a time into the pan, till the bottom is nearly covered.
Keep them separate, turn them with a slice; and when of a fine brown,
serve them up hot, with grate