Foreign Hash

Ingredients

• any cold joint
• two Spanish onions, cut up in slices
• four carrots, cut up in slices
• two tomatoes, cut up
• two large apples
• a pint of stock
• two heaped-up tablespoonfuls of flour
• one teaspoonful of brown sugar
• a clove of garlic

Method

1. 1

   Cut meat into even-sized pieces.

2. 2

   Fry onions, carrots, tomatoes, and apples in dripping or butter until tender.

3. 3

   Add stock, mix flour into a paste with water, and add to the mixture with seasonings.

4. 4

   Boil for three hours, then add meat and jam, stirring well before serving hot.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 176. The excerpt below is the record exactly as published.

Foreign Hash. Take the meat off" any cold joint, cut it in even-sized pieces. Cut up in slices two Spanish onions, four car- rots, two tomatoes, two large apples, fry them in dripping or butter, and when tender add, according to the meat, a pint or a quart of stock, j^oured over them. Take two heaped-up tablespoonfuLs of flour, mix into a smooth paste with a little water: add salt, pepper, and one teaspoonful of brown sugar, a few herbs, fresh or dried, and a clove of garlic

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