(2) Mix together 2 dessert-spoonfuls of made mustard,
loz. of butter, 1 dessert-spoonful each of curry paste, salt,
vinegar, and ketchup, and 2 table-spoonfuls of cold gravy ;
when this is all mixed quite smooth, dip some slices of
cold Meat into the mixture, rub it all over them, and
grill in front of a good fire. If any of the mixture the
slices of Meat were covered with is left, make it very hot,
and pour it over the Meat when dished.
Tried. Cold Meat. — (1) Cut some cold Meat into rather small
squares ; any kind of Meat can be used, provided it is not
too fat. Peel and slice two or three onions, put them in
a flat stewpan with 2oz. of lard or dripping and two or
three chillies, and fry for a few minutes ; then put in the
Meat, dredge lightly with salt, and fry until the onions
are tender, adding more dripping if required. Turn the
Meat and onions on to a hot dish, and serve.
(2) Separate the yolk and white of one egg ; put the
yolk in a basin with 4oz. of flour, \ dessert-spoonful each
of oil and vinegar, and 1 teacupful of milk. Beat the
mixture thoroughly, season to taste with salt and pepper,
and add 1 teaspoonful of moist sugar. Whisk the white
of the egg to a stiff froth, and mix it in last. Cut about
Mb. of cooked meat into thin slices, and dip them in the
batter. Put a lump of clarified fat in a frying-pan, make
it hot, then put in the pieces of Meat and fry. When
nicely browned, drain, arrange them on a hot dish over
which has been spread a folded napkin or an ornamental
dish-paper, garnish with fried parsley, and serve.
Hashed Cold Meat. — (1) Peel and wash two small carrots and
one turnip, and boil them in salted water for twenty
minutes. Cut about lib. of any kind of cold Meat into
slices, and dredge well with flour. Peel and slice one
large Spanish onion, put it into a saucepan with a lump
of butter, and fry until beginning to brown ; then add the
slices of Meat, toss about until lightly browned, moisten
to height until stock, add \ table-spoonful each of Harvey
sauce and mushroom ketchup, and leave it over the fire
till on the point of boiling, seasoning to taste with salt✪ Hashed Cold Meat
and pepper. Thoroughly drain the carrots and turnips, and
chop them. Turn the Meat and gravy on to a hot dish,
pile the chopped carrot and turnip on the top, garnish with
crofitons of fried bread or sippets of toast, and serve.
(2) Cut any cold Meat into small pieces, removing all the
fat, skin, and sinews, and put the pieces into a saucepan
with 1 teaspoonful each of Harvey and tomato sauces, and
another of any other sauce desired, and mix them up with
\ wineglassful of port wine, two capsicums cut very fine,
cayenne, pepper, and salt to taste. Put the pan on the
side of the' fire, pour in a little gravy, and simmer gently
until the Meat is thoroughly warm. If not thick enough,
add a little flour. Turn the hash when done on to a dish,
and serve hot.
Page 497 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Mix together 2 dessert-spoonfuls of made mustard, loz. of butter, 1 dessert-spoonful each of curry paste, salt, vinegar, and ketchup, and 2 table-spoonfuls of cold gravy ; when this is all mixed quite smooth, dip some slices of cold Meat into the mixture, rub it all over them, and grill in front of a good fire. If any of the mixture the slices of Meat were covered with is left, make it very hot, and pour it over the Meat when dished.
Tried. Cold Meat. — (1) Cut some cold Meat into rather small squares ; any kind of Meat can be used, provided it is not too fat. Peel and slice two or three onions, put them in a flat stewpan with 2oz. of lard or dripping and two or three chillies, and fry for a few minutes ; then put in the Meat, dredge lightly with salt, and fry until the onions are tender, adding more dripping if required. Turn the Meat and onions on to a hot dish, and serve.
(2) Separate the yolk and white of one egg ; put the yolk in a basin with 4oz. of flour, \ dessert-spoonful each of oil and vinegar, and 1 teacupful of milk. Beat the mixture thoroughly, season to taste with salt and pepper, and add 1 teaspoonful of moist sugar. Whisk the white of the egg to a stiff froth, and mix it in last. Cut about Mb. of cooked meat into thin slices, and dip them in the batter. Put a lump of clarified fat in a frying-pan, make it hot, then put in the pieces of Meat and fry. When nicely browned, drain, arrange them on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve.
Hashed Cold Meat. — (1) Peel and wash two small carrots and one turnip, and boil them in salted water for twenty minutes. Cut about lib. of any kind of cold Meat into slices, and dredge well with flour. Peel and slice one large Spanish onion, put it into a saucepan with a lump of butter, and fry until beginning to brown ; then add the slices of Meat, toss about until lightly browned, moisten with stock, add \ table-spoonful each of Harvey sauce and mushroom ketchup, and leave it over the fire till on the point of boiling, seasoning to taste with salt and pepper. Thoroughly drain the carrots and turnips, and chop them. Turn the Meat and gravy on to a hot dish, pile the chopped carrot and turnip on the top, garnish with croutons of fried bread or sippets of toast, and serve.
(2) Cut any cold Meat into small pieces, removing all the fat, skin, and sinews, and put the pieces into a saucepan with 1 teaspoonful each of Harvey and tomato sauces, and another of any other sauce desired, and mix them up with \ wineglassful of port wine, two capsicums cut very fine, cayenne, pepper, and salt to taste. Put the pan on the side of the' fire, pour in a little gravy, and simmer gently until the Meat is thoroughly warm. If not thick enough, add a little flour. Turn the hash when done on to a dish, and serve hot.
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Hashed Cold Meat