Beef Hash (Norman method)

Ingredients

• a large cup of boiling stock or broth
• a wine-glassful of red wine
• a little salt
• a little salt and pepper or cayenne
• some lemon pickle ketchup
• two dozen small silver onions
• in butter
• two dessert-spoonfuls of flour
• some small, well-cut slices of roast or boiled beef

Method

1. 1

   Fry onions in butter until pale brown.

2. 2

   Mix in flour and stir until amber.

3. 3

   Pour in stock mixture and boil until onions are done.

4. 4

   Place beef in a clean stewpan, pour gravy and onions over, heat without boiling.

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.

ef, Hash. (Norman method). — Put into a bowl a large cup of boiling stock or broth, a wine-glassful of red wine, a little salt and pepper or cayenne, and some lemon pickle ketchup. Fry about two dozen small silver onions in butter till they are of a pale brown colour ; mix in two des- sert-spoonfuls of flour, and stir till it has become a beautiful amber colour. Pour the contents of the bowl into the pan, and boil the whole until the onions are done ; then put some small, well- cut sliees of roast or boiled bee

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