Hash or Mince

Ingredients

• Prepare the meat by removing every bit of gristle or of fat that will not be eaten.
• add flavouring
• vegetables
• herbs and seasoning
• fried onion
• browned flour

Method

1. 1

   Cut the meat into neat pieces for hash, or chop finely for mince.

2. 2

   Put the bones and trimmings into a pan, cover with cold water, add flavouring, vegetables, herbs and seasoning, and stew gently for 1 hour or more.

3. 3

   Strain the liquid, and take off any fat from the surface.

4. 4

   Make gravy with this liquid, added to a little fried onion and browned flour, season with pepper and salt.

5. 5

   The meat must be put into just warm gravy; allow it to heat very gradually, but it must not be brought to boiling point or the meat will harden.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 17. The excerpt below is the record exactly as published.

vegetables and seasonings. Let the stock simmer tid required, then put in the galantine, the bones and vegetables, etc., remaining in the pan. Method : Pass the pork through a mincing machine. Mix the salt, sage, and pepper with the crumbs. Break up the minced meat, and mix thoroughly with the Pork Sausages. 1| lb. lean pork. | lb. fat pork, i lb. bread crumbs. 2 teaspoonfuls salt. 2 teaspoonfuls powdered sage. 11 teaspoonfuls pepper. 4o PRACTICAL COOKERY. crumbs and seasoning ; then pass the whole through the machine direct into the skins. Twist into sausages and then into bundles, and keep in a cool, dry place. Potted Beef. 14 lb. rump steak. 6 oz. butter. 4 anchovies, scaled and boned. Salt and pepper. Cayenne. INface. Or a small teaspoonful anchovy essence. Method : Pasd the meat through a mincing machine, put into a jar with half the butter, cover closely, and set in an oven or in a pan of boiling water to cook for 1 hour. Add the seasonings and cook slowly for another hour. When quite tender, pound the meat in a mortar with the anchovies and put through a wire sieve. Reheat the meat, add the remainder of the butter, season if necessary, and while hot press into small moulds. Cover with clarified butter. Hash or Mince. Prepare the meat by removing every bit of gristle or of fat that will not be eaten. Cut into neat pieces for hash, or chop finely for mince. Put the bones and trimmings into a pan, cover with cold water, add flavouring, vege- tables, herbs and seasoning, and stew gently 1 hour or more. Strain the liquid, and take off any fat from the surface. Make gravy with this liquid, added to a little fried onion and browned flour

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