Hash of Cold Meat
From Cookery for busy lives and small incomes, 1890
A little ketchup or other sauce may be added, but cautiously, not to spoil the flavour of the gravy.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 20. The excerpt below is the record exactly as published.
Hash of Cold Meat Ingredients. — Cold meat, stock or gravy, flour, pepper and salt. Method. — Cut the meat into neat pieces, thicken the stock or gravy with flour, using one dessert-spoonful of flour
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