Hash

Ingredients

• a roast leg of mutton
• a finely minced onion
• half a pint of beef gravy stock
• a tablespoonful of mushroom catsup
• some toasted bread

Method

1. 1

   Cut the cold mutton into thin slices, season with salt and pepper, and dredge with flour.

2. 2

   Cook a finely minced onion in butter, moisten with beef gravy stock, and add the mutton slices.

3. 3

   Simmer gently until the sauce thickens.

4. 4

   Serve with toasted bread around the hash.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 27. The excerpt below is the record exactly as published.

hash-balls," which are com- posed of minced cold roast meat, mixed with cold boiled potatoes chopped; seasoned with pepper and salt, and a little gravy, made into balls, covered with egg and bread crumb, and fried a light brown in butter, lard, or dripping, As regards the British middle-class hash, it is tittinsr that I should briefly give my own personal experiences of the matter — experiences which go back more than fifty years. My mother, who had a large family to keep on very slender means, had all her children, boys and girls alike, systematically and jn-actically taught to cook. She was a West Indian, and in the old slave-owning da^-s the West Indies were a paradise of good cookery. She was the widow of an Italian gentleman, and there are very few Italians who do not interest themselves in culinary matters. I was a sickly, nervous child, and could not stand the fierce heat of a kitchen range. The most arduous culinary labour which I ventured to undertake was the cookino- o of a couple of kidneys, or some bacon, or a spitful of larks in a Dutch oven before the fire ; but I was not a bad hand at making sauces ; and, above all, I was proficient in the preparation of hash, which — don't be shocked — I have cooked scores of times in our drawing-room on the first floor of Number something. Regent's Quadrant, when William IV. was KiuGf. 34 THE TIIOBOITQH GOOD COOK. The way of it was this: — We often had a roast leg of mutton on Sunday. Monday avc ate it cold ; Tuesday Avas hash-day. My mother used to be away every day from eleven till four, giving lessons in Italian singing to the nobility and gentry, but before she went out on hash-days I was put through my paces in the initial stages of hash- , making. When she saw me carefully occupied in cutting the cold mutton into thin slices, seasoning them with salt and pepper, and dredging a little flour over them, she would give me a kiss and depart on her daily toil. I let the sliced mutton rest till noon, and read my book. Then I proceeded to cook in a stew-pan a finely minced onion, lubricated with a bit of butter, moistened with half a pint of beef gravy stock, or with some " glaze." The flavouring- was sometimes a tablespoonful of mushroom catsup

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