Hash

Ingredients

• One pound cooked (mutton or beef)
• One ounce dripping
• One onion
• One ounce flour
• One pint second stock
• Bunch of herbs
• Pepper and salt
• One dessertspoonful ketchup
• Sippets of toasted or fried bread

Method

1. 1

   Fry the onion, cut in rings, and the flour in the dripping till of a good brown colour; then add the stock gradually.

2. 2

   When boiling add the salt, and skim thoroughly.

3. 3

   Add also the herbs, ketchup, and pepper, and simmer the sauce for forty minutes; then strain it into a clean saucepan.

4. 4

   Cut the meat into neat, thin slices, removing all fat, gristle, and skin.

5. 5

   Add it to the sauce, and reheat it thoroughly about thirty minutes.

6. 6

   When ready, place the meat in the centre of a hot dish, pour the sauce over, and garnish with the fried bread.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 23. The excerpt below is the record exactly as published.

Hash. One pound cooked (mutton or beef). One ounce dripping. One onion. One ounce flour. meat One pint second stock. Bunch of herbs. Sippets of toasted or fried bread. Pepper and salt. One dessertspoonful ketchup

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