AN EXCELLENT HASH OF COLD BEEF

Ingredients

• a slice of butter
• a dessertspoonful of minced herbs
• an onion (or two or three eschalots)
• a tablespoonful of flour
• a little cayenne
• some mace or nutmeg
• half a teaspoonful of salt
• three-quarters of a pint or more of broth or gravy

Method

1. 1

   Put a slice of butter into a thick saucepan, and when it boils throw in a dessertspoonful of minced herbs, and an onion (or two or three eschalots) shred small: shake them over the fire until they are lightly browned, then stir in a tablespoonful of flour, a little cayenne, some mace or nutmeg, and half a teaspoonful of salt.

2. 2

   When the whole is well coloured, pour to it three-quarters of a pint or more of broth or gravy, according to the quantity of meat to be served in it.

3. 3

   Let this boil gently for fifteen minutes; then strain it, add half a wineglassful of mushroom or of compound catsup, lay in the meat, and keep it by the side of the fire until it is heated through and is on the point of simmering, but be sure not to let it boil.

4. 4

   Serve it up in a very hot dish, and garnish it with fried or toasted sippets of bread.

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.

AN EXCELLENT HASH OF COLD BEEF. Put a slice of butter into a thick saucepan, and when it boils throw in a dessertspoonful of minced herbs, and an onion (or two or three eschalots) shred small : shake them over the fire until they are lightly browned, then stir in a tablespoonful of flour, a little cayenne, some mace or nutmeg, and half a teaspoonful of salt. When the whole is well coloured, pour to it three-quarters of a pint or more of broth or gravy

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