The official handbook for the National Training School for Cookery

Ti?ne required, about ten minutes. Now we will show you how to make a Savoury Hash. 1. We put one ounce of butter into a saucepan and put it on the fire to melt. 2. We take half an onion, peel it, and cut it in slices. 3. We put the onion into the butter. 4. We also stir in half an ounce of flour, and let all fry for a minute or two to brown. 5. We take a tin oi Australian mutton, open it carefully, and remove the fat from the part of the meat required for immediate use. N.B. — We should clarify the fat by putting it into boiling water, and when it is cold it can be used as dripping. 6. We take one and a half pound of the mutton out of the tin. 7. If all the meat is required for present use, we should turn it all out of the tin, and we should then rinse out the tin with half a pint of warm water to make the gravy for the hash. N.B. — If all the meat has not been taken out of the tin, we should take some of the jelly out of the tin, and melt it in half a pint of warm water to make the gravy. D 50 National Training School for Cookery. 8. We pour this gravy into the saucepan, with the flour and butter, and stir well until it boils and thickens. 9. We now move the saucepan to the side of the fire to keep warm. 10. We take a sprig or two of parsley (wash it and dry it in a cloth), and a sprig of marjoram and thyme, take away the stalks, and chop up the leaves finely on a board. (There should be about a dessertspoonful.) 11. We cut up the meat into neat pieces, and sprinkle over each piece some of the chopped herbs, and a little pepper and salt. 12. We put the meat into the saucepan of sauce, and let it just warm through for about five minutes. 13. We now pour into the sauce a dessertspoonful of mushroom ketchup. 14. For serving we put the meat on a hot dish, and strain the sauce over it. Lessons on Australian Meat. — Mince. 51 Lesson No. 6. MINCE. Average cost oi" Mince" served with "Mashed Potatoes? d. 1 lb. of Australian mince meat 7 ijlb. of potatoes ij i~oz. of butter 1 1 tablespoonful of milk o\ 1 tablespoonful of mushroom ketchup \ Salt and pepper j ~\ Time required, about forty minutes. Now we will show you how to make & Mince, served with Mashed Potatoes. 1. We take one pound and a half of potatoes, wash them well in cold water, and scrub them clean with a scrubbing brush. 2. We take a sharp knife, peel them, and carefully cut out the eyes and any black specks about the potato. 3. We put them into a saucepan with cold water, enough to cover them, and sprinkle over them one teaspoonful of salt. 4. We put the saucepan on the fire to boil the potatoes for, from twenty minutes to half an hour. 5. We should take a fork and put it into the potatoes, to feel if the centre is quite tender. 6. When they are sufficiently boiled, we drain off all the water, and stand the saucepan by the side of the fire, with the lid half on, to steam the potatoes. 7. We put one ounce of butter, and one tablespoonful of milk into a small saucepan, and put it on the fire to boil. 8. When the potatoes have become quite dry, we should take the saucepan off the fire and stand it on a piece of paper on the table. d 2 52 National Training School for Cookery. 9. We should mash them up smoothly with a spoon or fork.