Cassell's dictionary of cookery

Harvey's, or Camp Vinegar. — Mince a clove of garlic very finely. Add six chopped anchovies, a quarter of an ounce of cayenne, three table-spoonfuls of Indian soy, three of mushroom or walnut ketchup. Put these into a quart of the best vinegar, and let them soak for about a month, shaking them frequently. Strain through muslin, and bottle for use. The probable cost will be Is. per pint. One dessertspoonful may be added to a pint of sauce or gravy. Hash, Beef {see Beef, Hash). Hash, Cold Beef or Mutton.— Cut one pound of cold meat into neat slices, free from skin and gristle. Put a large onion, finely minced, into a saucepan, and with it two ounces of butter and a table-spoonful of flour. Stir over the fire until the ingredients are smoothly mixed and brown, being careful that they do not burn. Add gradually half a pint of good stock or water, and the bones and trimmings, and siromer gently until the sauce is as thick as cream. Strain it, put in the pieces of meat, and let them remain until they are quite hot, but the sauce must not boil after the meat is added, or it will be hard. A hash may be varied by the addition of finely -minced green pickles, a dozen stewed mushrooms, or half a dozen tomatoes, but these should be added to the sauce before the meat is put in, so that there will be no necessity for its remaining in the gravy too long. Serve with toasted sippets round the dish. Time, about an hour. Probable cost, 6d., exclusive of the meat. Sufficient for two or three persons. Hash, Common. — Cut a poimd of mutton into thin slices. Season with salt and pepper, and dredge a little flour over them. Stew a finely-minced onion in half a pint of stock or water for thirty minutes. Flavour it vdih. a table-spoonful of mushroom ketchup. Put in the pieces of mutton, stew gently for two or three minutes, till the flour has thickened the sauce and lost its raw taste, serve on a hot dish, and garnish with toasted sippets. Probable cost, 2d., exclusive of the cold meat. Sufficient for three persons. Hash, Superior.— Peel two dozen button onions, dredge them with flour, and fry them with two ounces of butter till they are brightly browned. Pour over them half a pint of good broth, add a little salt and pepper, and a table-spoonful of lemon-juice, and either a table-spoonful of mushroom ketchup or a few stewed mushrooms, and simmer gently until the onions are quite tender. Pour the gravy over the slices of meat, and let them remain until required. Put the contents of the dish into a saucepan, and let them get as hot as possible without boiling. Serve immediately. A glass of claret or port is an improvement. Time, an hour. Probable cost, 6d., exclusive of the cold meat. Sufficient for three or four persons. Hashes, Gravy for {see Gravy for Hashes). Hashes, Sauce for. — The following store sauce will be found useful to improve the flavour of gravies for hashes and rechauffes. Put four chopped anchovies, an eighth of a pint of vinegar, two blades of mace, a bay-leaf, two pounded cloves, a minced onion, a dozen peppercorns, a bunch of savoury herbs, and a tea-spoonful of scraped horseradish, into a saucepan, and simmer gently until the anchovies are dissolved. Add half a pint of claret, simmer ten minutes longer, strain and bottle for use. Time, half an hour. Probable cost, 4d., exclusive of the wine.