vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Gravy for Hashes
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost, exclusive of the cold meat, 4d. Sufficient for half a dozen persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 640. The excerpt below is the record exactly as published.
Gravy for Hashes.— Take the bones and trimmings of the joint from wliich the hash is to be made, break tho bones into small pieces, put all into a saucepan, and cover them with boiling water. Put a quarter of a drachm of bi-uised celery-seed, tied in muslin, or two or three of the outside sticks of celery, wliich should always be kept for flavouring purposes, six peppercorns, fom- berries of allspice, two sprigs of parsley, one of marjoram, and one of thjTue, with a pint and a half of water. Simmer gently for half an hour, then strain. Cut a small onion into slices, and fry it till lightly browned in a piece of butter the size of a waliiut. Mix in, very smoothly, a table-spoonful of flour, and add gradually the strained gravy. Boil all for twenty minutes, strain once more, add half a tea-spoonful of salt, and any flavouring that may be prefeiTed, such as ketchup, finely- minced pickles, capers, or a wine-gla.ssful of ale or wine. When quite hot, the gi-avy is ready for the meat, whicli sliould only be in the pan long enough to heat through, and should on no account whfitever be allowed to boil. Probable cost, 4d., exclusive of the cold meat. Sufficient for half a dozen i^eraons. Gravy for Hashes, Chea.p.— Diiide into small piecas the bonas and trimmings of the meat to be hashed, and put them into a saucepan, with as much boiling water as will cover them, and to every pint and a half of water add six berries of allspice, si.x pepper- corns, half a tea-spoonful of pounded cedery- seed, tied in muslin, a small bundle of savoury herbs, half a salt-spoonfid of salt, and half a shce of bread, toasted on both sides till it is brown and hard, but not burnt. Cover the saucepan closely, and simmer gently for an hour. Cut a good-sized onion into thin slices, and put them into a saucepan with a piece of butter the size of a walnut. Let them remain over the fire till brightly browned, moving them about to j^revent them bui-ning. Mix in verj' smoothly as much flour as will make a stiff batter, and add gradually tho gravy made from the bones and trimmings. Boil gently for a few minutes, to take off the raw taste of the flour, strain it through a coarse sieve, and it is ready for the hash, which, it is, perhaps, scarcely necessary to say, must not be boiled in it, but only weU heated. The g^a^'y is improved by tho addition of a table- spoonful of mushroom or walnut ketchup, or Harvey's sauce, or finely-minced pickles. Pro- bable cost, 4d., exclusive of tho bones, &c. Sufficient for a pint and a quarter of gi'avj'. Instead of thickening in tho way described above, two dessert-spoonfuls of flour, a tea- spoonful of anchovj' sauce, and about half a tea-spoonful of made mustard may be mixed smoothly with a little water stirred into tho gravy, which should then be stewed gently twenty minutes longer. GRA (275) GBA Gravy for Minced Veal, Cheap.— Put the trimmings and bones of tlio veal into a saucepan, with as much water as will cover them. With a pint of water put a small onion, half a tea-spoonful of finely-minced lemon-rind, a small sprig- of tii\-nu', a blade of mace, and half a tea-spoonful of salt
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Cook this with the app: pantry check, scaling, and the assistant.