Hash, Cold Beef or Mutton

Ingredients

• one pound of cold meat
• a large onion, finely minced
• two ounces of butter
• a table-spoonful of flour
• half a pint of good stock or water

Method

1. 1

   Cut cold meat into slices.

2. 2

   In a saucepan, cook minced onion with butter and flour until brown.

3. 3

   Gradually add stock or water and simmer until thick.

4. 4

   Strain, add meat, and heat without boiling.

5. 5

   Serve with toasted sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 708. The excerpt below is the record exactly as published.

Hash, Cold Beef or Mutton.— Cut one pound of cold meat into neat slices, free from skin and gristle. Put a large onion, finely minced, into a saucepan, and with it two ounces of butter and a table-spoonful of flour. Stir over the fire until the ingredients are smoothly mixed and brown, being careful that they do not burn. Add gradually half a pint of good stock or water

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