Hash of Cold Mutton or Beef

Ingredients

• Bones and Trimmings of a cold joint
• Fried Onion
• Carrot
• i teaspoonful of Salt
• i oz. Butter
• i teaspoonful of Whole Pepper
• i teaspoonful of Allspice
• Sufficient Water to cover the bones

Method

1. 1

   Chop bones finely, place in a stewing pan with salt, pepper, and spices, cover with boiling water, and simmer for 2 hours.

2. 2

   Fry onions until pale brown, mix with gravy, strain, thicken with flour and butter, and add cut-up meat without boiling.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 31. The excerpt below is the record exactly as published.

HASH OF COLD MUTTON OR BEEF [H HARICOT. (Cape name, " Huspot") Ingredients. 4 lb. of Shoulder, or best end 4 Carrots. of Neck of Mutton. Some Sugar Loaf Cabbage. I Onion. About a cup of Green Peas. 3 or 4 Potatoes. Some Salt and Cayenne I^per. Put the mutton in a flat stewing-pot, let it fry a pale brown (but do not cook enough for eating) with the onion cut in slices; then cover the meat with layers of the vegetables cut in slices ; add a cup of water. Cover the pot, and let it stew gently for two or three hours. This is a delicious dish. HASH OF COLD MUTTON OR BEEF. (A cheap gravy for hashes, etc.) Ingredients. Bones and Trimmings of a cold joint i Fried Onion. intended for hashing. i Carrot, i teaFpoonful of Salt. i oz. Butter. J teaspoonful of Whole Pepper, Flour, for thickening. \ teaspoonful of Allspice, Sufficient Waier to cover the bones

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