#2 can corned beef hash
1 well-beaten egg
2 tbsp. finely minced onions
1/4 c. bread crumbs
1/2 c. tomato juice
2 tbsp. finely chopped celery leaves
1 lb. cabbage
1 tsp. salt
3 tbsp. flour
3 tbsp. butter
Pinch of pepper
1 c. cold milk

Mix corned beef hash with bread crumbs, egg, tomato juice, minced onions, and celery leaves. Pack into a well-greased 8-inch ring mold and bake in moderate oven for 30 minutes.

While meat is cooking, shred cabbage; drop into boiling salted water and boil rapidly for 8 minutes. Drain off water; add butter, salt, and a little pepper. Then sprinkle in flour. Add milk and stir over moderate heat until thickened and boiling.

When meat is done, turn it out on a hot round platter. Fill the center heaping full with creamed cabbage and sprinkle with minced parsley. Serve the rest of the cabbage separately.