Hash

Ingredients

• 1/2 lb. cold meat
• 1 sprig of a flavouring herb
• 1 heaped teaspoonful flour
• 1/2 oz. dripping
• 1 pint pot liquor or water
• 1 large tablespoonful ketchup
• 1 teaspoonful vinegar
• 1 pinch of pepper
• 1/2 teaspoonful salt

Method

1. 1

   Cut the meat into thin slices.

2. 2

   Melt the dripping in a small stew-pan, add flour and mix well.

3. 3

   Gradually pour in the liquor or water, stirring until smooth.

4. 4

   Add other ingredients except the meat, stir over the fire for three minutes.

5. 5

   Simmer the meat in the sauce for about ten minutes without boiling.

As published

This recipe was extracted from The school cookery book (1881), page 36. The excerpt below is the record exactly as published.

1 pinch of pepper. Trim the cutlets neatly, leaving about an inch of the bone bare ; sprinkle with the pepper and salt ; cover slightly with the flour. Break the egg on a plate, beat slightly with a fork ; cover each cutlet well with the egg, using a feather or brush; toss them in the bread crumbs in a sheet of kitchen paper. Melt the butter in a thick frying-pan, but do not let it dis- colour. Place the cutlets in the pan, and fry very slowly till the butter round each cutlet begins to brown. Then turn carefully with a knife ; cook the other side in the same manner ; when ready, place them on kitchen paper to absorb the butter. Serve neatly with mashed potatoes, and garnish with parsley. COLD MEAT COOKERY. 79 XIV.— COLD MEAT COOKERY. Hash. — Required : J/?, lb. cold meat ; i sprig of a flavouring herb ; i heaped teaspoonful flour ; /2 oz. dripping; pint pot liquor or water; i large tab e spoonful ketchup ; teaspoonful vinegar ; i pinch of pepper ; hi teaspoonful salt. . . Cut the meat into thin slices; melt the dripping m a small stew-pan ; remove it from the fire ; add the flour and mix well ; pour m gradually the pot liquor or cold water, stirring till smooth. Add the other ingredients except. the meat; stir over the fire till it has boiled for three minutes. Draw the pan to the side of the fire to allow the sauce to cool; remove the sprig of herb ; place the pieces of meat in the sauce ; simmer very gently for about ten minutes , be careful not to let it boil, as the meat will harden. Serve hot, with sippets of toasted bread. Shepherd’s Pie. — Required: lb. cold meat; i lb. cold potatoes; 2 small onions; 1 sprig flavouring herb ; 1 teaspoonful flour ; 1 oz. dripping ; 1 table- spoonful milk ; 1 teacupful cold water or pot liquor ; 1/ teaspoonful pepper ; ^ teaspoonful salt. Cut the meat into thin slanting slices, with the gram not against it. Skm, scald, and slice the onions, and brown them slightly with half of the dripping in a pan ; pour away the dripping ; break the flour with a little cold water ; add it with the rest of the water, the sprig of herb, salt, and pepper to the onions. Simmer till the onion is tender, about one quarter of an hour, stirring to prevent the flour sticking to the^ pan. Remove the sprig ; let the sauce cool ; pour it into a pie dish ; place the pieces of meat in it. Mash the potatoes ; add the milk and the other half of the COLD MEAT COOKERY. t0 thcm‘ Lay lhe Potatoes smoothly on the p of the meat ; score them across with a knife. Put re idv G OVen t0 brOWn ' when browned, it is or hot n i hfe 13 ?° °Ven’ place the pie on the hob or hot plate for a few minutes to warm through, but o not allow it to boil ; then brown it in front of the t0P the.„P1f may be glazed by brushing it over with a little milk before cooking. Macaroni and Meat Shape.— Required: U lb macaroni ; V lb. scraps of cooked meat ; i oz. stale bread crumbs ; % teaspoonful powdered mixed herbs • about % gill water or milk; oz. dripping; U tea- spoonful salt ; i pinch pepper. Place the macaroni in a pan of cold water ; bring to the boil and bod for about twenty minutes, till soft but not pulpy. Drain the macaroni, and let it get cold. Chop the meat finely; mix it with the crumbs, herbs, salt, pepper, and water. Grease a small pad- ding bowl ; line the bottom of it with some macaroni • put in some of the meat ; then gradually line the basin, placing more meat in the middle to prevent the lining falling in. If any macaroni is over, place it on t ie top of the meat. Cover the basin tightly with a well-greased paper; steam for half an hour to three- quarters ; turn out on a dish; serve hot. A quicker way. -Cut the boiled macaroni in small pieces, and mix with the meat. Rice may be used instead of macaroni. Pread and Meat Shape. — Required: V, lb. scraps of bread ; ^ lb. scraps of cooked meat ; ]/ teaspoonful powdered mixed herbs; i onion (pre- viously boiled); i oz. dripping; about i gill water or milk; teaspoonful salt

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