A COMMON HASH OF COLD BEEF OR MUTTON

Ingredients

• the meat from the bones
• an onion
• a bunch of thyme and parsley
• a carrot cut into thick slices
• a few peppercorns
• four cloves
• some salt
• a pint and a half of water
• a large dessert-spoonful of rice flour

Method

1. 1

   Take the meat from the bones, slice it small, trim off the brown edges, and stew down the trimmings with the bones well broken, an onion, a bunch of thyme and parsley, a carrot cut into thick slices, a few peppercorns, four cloves, some salt, and a pint and a half of water.

2. 2

   When this is reduced to little more than three quarters of a pint, strain it, clear it from the fat, thicken it with a large dessert-spoonful of rice flour, or rather less of arrow-root, add salt and pepper if needed, boil the whole for a few minutes, then lay in the meat and heat it well.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 199. The excerpt below is the record exactly as published.

A COMMON HASH OF COLD BEEF OR MUTTON. Take the meat from the bones, slice it small, trim off the brown edges, and stew down the trimmings with the bones well broken, an onion, a bunch of thyme and parsley, a carrot cut into thick slices, a few peppercorns, four cloves, some salt, and a pint and a half of water. When this is reduced to little more than three quarters of a pint, strain it, clear it from the fat, thicken it with a large dessert- spoonful of rice flou

Cook this with the app: pantry check, scaling, and the assistant.