Hash au Diable

Ingredients

• some slices of cold beef
• one ounce of flour
• one ounce of butter
• half a pint of stock or broth
• a few peppercorns
• salt to taste
• one dessertspoonful of made mustard
• one of red currant jelly
• one of chili vinegar
• one of claret
• one of Tuscany sauce

Method

1. 1

   Cut some slices of cold beef, removing gristle and fat; stew them gently for half an hour in the following sauce: Mix together one ounce of flour, one ounce of butter, half a pint of stock or broth, a few peppercorns, salt to taste, one dessertspoonful of made mustard, one of red currant jelly, one of chili vinegar, one of claret, and one of Tuscany sauce.

2. 2

   Mix all together, boil till thick; then add the meat and stew, and serve within a potato wall.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 96. The excerpt below is the record exactly as published.

Hash au Diable. — Cut some slices of cold beef, removing gristle and fat ; stew them gently for half an hour in the following sauce : — Mix together one ounce of flour, one ounce of butter, half a pint of stock or broth, a few pepper- BNTKl^ES 139 corns, salt to taste, one dessertspoonful of made mustard, one of red currant jelly, one of chili vinegar, one of claret, and one of Tuscany sauce

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