A glass of wine is sometimes added before baking.
MEAT HASH.
The English hash is meat cut either in slices or mouthfuls, and warmed in the gravy; and the Southern hash is the same.

A genuine hash, however, requires potato, and may be made of any sort of meat; cold roast beef being excellent, and cold corned beef best of all.

Mutton is good; but veal should always be used as a mince, and served on toast as in the rule to be given.
Chop the meat fine, and allow one-third meat to two-thirds potato.

For corned-beef hash the potatoes should be freshly boiled and mashed.

For other cold meats finely-chopped cold potatoes will answer.