Beef Hash (a la Francaise)

Ingredients

• Put two ounces of butter
• a little flour
• a little chopped onion
• a dessert-spoonful of finely-minced parsley
• three-quarters of a pint of good boiling broth
• slices of cold beef (two pounds)
• a little pepper
• a little salt
• a little nutmeg
• a table-spoonful of water
• beat up three eggs

Method

1. 1

   Melt the butter and add flour, onion, and parsley.

2. 2

   Brown without burning.

3. 3

   Add broth, pepper, salt, and nutmeg.

4. 4

   Heat beef gradually by the fire.

5. 5

   Thicken sauce with flour mixed in water or beaten eggs with lemon juice near boiling point.

6. 6

   Cook for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 219. The excerpt below is the record exactly as published.

Beef, Hash (a la Fran^aisc) .— Put two ounces of butter and a little flour into a stewpan : tlissolve it, and tkrow in a little chopped onion and a dessert- spoonful of finely-minced parsley ; bro\vn, but do not burn the butter. When sufficiently brown, add three-quarters of a pint of good boiling broth, quite free from fat, and a little pepper, salt, and nutmeg. Put in slices of cold beef (two pounds), and allow it t^o heat gradually by the side of the fire. Thicken the sauce with a little more flour well mixed in a table-spoonful of water, or beat up thi-ee eggs mixed with a table -spoonful of lemon-juice ; the thickening must be put in when near the point of boiling. Time, fifteen minutes to stew. Sufficient for five or six persons. Beef, Hash. (Norman method). — Put into a bowl a large cup of boiling stock or broth, a wine-glassful of red wine, a little salt

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