ongue.
Potted, or grated ham (No. 509).
Anchovy (Nos. 434 and 435).
German sausage
Cold pork ditto (No. 87).
Hard eggs, pounded with a little butter and cheese.
Grated ham, or beef.
Various forcemeats, &c. (No. 373), &c.
Curry-powder, zest, mustard, pepper, and salt are added occasionally.

_Meat Cakes._--(No. 504*.)

If you have any cold meat, game, or poultry (if under-done, all the
better), mince it fine, with a little fat bacon or ham, or an anchovy;
season it with a little pepper and salt; mix well, and make it into
small cakes three inches long, half as wide, and half an inch thick: fry
these a light brown, and serve them with good gravy, or put it into a
mould and boil or bake it.

N.B. Bread-crumbs, hard yelks of eggs, onions, sweet herbs, savoury
spices, zest, or curry-powder, or any of the forcemeats. See Nos. 373 to
382.

Fish cakes for maigre days, may be made in like manner.

_Bubble and Squeak, or fried Beef or Mutton and Cabbage._--(No. 505.)

"When 'midst the frying pan, in accents savage,
The beef, so surly, quarrels with the cabbage."

For this, as for a hash, select those parts of the joint that have been
least done; it is generally made with slices of cold boiled salted-beef,
sprinkled with a little pepper, and just lightly browned with a bit of
butter in a frying-pan: if it is fried too much it will be hard.

Boil a cabbage, squeeze it quite dry, and chop it small; take the beef
out of the frying-pan, and lay the cabbage in it; sprinkle a little
pepper and salt over it; keep the pan moving over the fire for a few
minutes; lay the cabbage in the middle of a dish, and the meat round it.

For sauce, see No. 356, or No. 328.

_Hashed Beef, and roast Beef bones boiled._--(No. 506.)

To hash beef, see receipt, Nos. 484, 5, 6, and Nos. 360, 484, and 486.

The best part to hash is the fillet or inside of the sirloin, and the
good housewife will always endeavour to preserve it entire for this
purpose. See _Obs._ to No. 19, and mock hare, No. 66*.

Roast beef bones furnish a very relishing luncheon or supper, prepared
in the following manner, with poached eggs (No. 546), or fried eggs (No.
545), or mashed potatoes (No. 106), as accompaniments.

Divide the bones, leaving good pickings of meat on each; score them in
squares, pour a little melted butter on them, and sprinkle them with
pepper and salt: put them in a dish; set them in a Dutch oven for half
or three