Hash, Superior

Ingredients

• two dozen button-onions
• two ounces of butter
• half a pint of good broth
• a little salt
• and pepper
• a table-spoonful of lemon-juice
• a table-spoonful of mushroom ketchup

Method

1. 1

   Peel the button onions, dredge them with flour, and fry them with butter till they are brightly browned.

2. 2

   Pour over them half a pint of good broth, add salt, pepper, lemon juice, and either mushroom ketchup or a few stewed mushrooms, and simmer gently until the onions are quite tender.

3. 3

   Pour the gravy over the slices of meat, and let them remain until required.

4. 4

   Heat without boiling and serve immediately.

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.

a table-spoonful of mushroom ketchup. Put in the pieces of mutton, stew gently for two or three minutes, till the flour has thickened the sauce and lost its raw taste, serve on a hot dish, and garnish with toasted sippets. Probable cost, 2d., exclusive of the cold meat. Sufficient for three persons. Hash, Superior.— Peel two dozen button- onions, dredge them with flour, and fry them with two ounces of butter till they are brightly bro^vned. Pour over them half a pint of good broth, add a little salt and pepper, and a table- spoonful of lemon-juic

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