taste, 3/4 lb. of flour, 1/2 pint of water, 2 oz. of butter, the whites
of 2 eggs.
_Mode_.--Mix very smoothly, and by degrees, the flour with the above
proportion of water; stir in 2 oz. of butter, which must be melted, but
not oiled, and, just before it is to be used, add the whites of two
well-whisked eggs. Should the batter be too thick, more water must be
added. Pare down the cold beef into thin shreds, season with pepper and
salt, and mix it with the batter. Drop a small quantity at a time into a
pan of boiling lard, and fry from 7 to 10 minutes, according to the
size. When done on one side, turn and brown them on the other. Let them
dry for a minute or two before the fire, and serve on a folded napkin. A
small quantity of finely-minced onions, mixed with the batter, is an
improvement.
_Time_.--From 7 to 10 minutes.
_Average cost_, exclusive of the meat, 6d. _Seasonable_ at any time.
HASHED BEEF (Cold Meat Cookery).
I.