To two parts cold roast or boiled corned beef, chopped fine, put one of
mashed potatoes, a little pepper, salt, milk, and melted butter. Turn
all into a frying-pan, and stir until it is heated through and smoking
hot, but not until it browns. Put into a deep dish, and if stiff
enough, smooth as you would mashed potato, into a hillock.
Or, you can cease stirring for a few minutes, and let a brown crust
form on the under side; then turn out whole into a flat dish, the brown
side uppermost.
Or, mould the mixture into flat cakes; dip these in beaten egg flour,
and fry in hot drippings.
The remains of beef _à-la-mode_ are very good prepared in any of these
ways. A little catsup and mustard are an improvement to plain cold
beef, thus hashed.