Gravy for Hashes

Ingredients

• Remnants and bones of the joint intended for hashing
• a pinch of salt
• and pepper
• 4% teaspoonful of whole allspice
• a bunch of savory herbs
• a saltspoonful of celery salt
• or 14 a head of celery
• an onion
• a small piece of butter
• a little corn flour
• and boiling water

Method

1. 1

   Chop the bones and put them with meat remnants, salt, pepper, spices, herbs, and celery into a stewpan.

2. 2

   Cover with boiling water and simmer for 2 hours.

3. 3

   Fry onion in butter, mix with gravy, boil, strain, thicken with butter and flour, and serve hot.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 44. The excerpt below is the record exactly as published.

Gravy for Hashes—Ingredients—Remnants and bones of the joint intended for hashing, a pinch of salt and pepper, 4% teaspoon- ful of whole allspice, a bunch of savory herbs, a saltspoonful of celery salt or 14 a head of celery, an onion, a small piece of butter, a little corn flour, and boiling water

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