Hashed Beef and Tomato Sauce

Ingredients

• 1 lb. Cold Roast Beef
• 8 Tomatoes
• 1 fagot of Herbs
• Salt and Pepper
• 1 gill Gravy
• 1 oz. Butter
• 1 teaspoonful Sugar

Method

1. 1

   Slice tomatoes and put them in a saucepan with butter, herbs, pepper, salt, sugar, and gravy.

2. 2

   Stir until it becomes a pulp, rub through a sieve, season to taste, and let cool.

3. 3

   Cut beef into thin slices, lay in a saucepan, pour over cold sauce, and heat slowly.

4. 4

   Arrange on a hot dish, garnish with fried sippets of bread or toast.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 202. The excerpt below is the record exactly as published.

1 lb. Cold Eoast Beef . . . ^d. 4 oz. Bread Crumbs . Pepper and Salt 1 teaspoonful Onion . lEgg . . 1 teaspoonful Parsley or ITorse-radish Total Cost— oM. Time— Half an Hour. \d. \\\d- Mince the beef and onion very finely, and mix it with the bread crumbs, pepper, and salt. Add either some chopped parsley or finely scraped hoi-se-radish ; mix thoroughly. Moisten with an e^g well beaten, and if very dry a spoonful of gravy or milk. Butter some small cups or moulds, fill them with this mixture, and bake for about half an hour. COOKERY BECLPES, #c. 327 Garnish with sprigs of parsley, and serve with them some horse-radish sauce or brown gravy. HASHED BEEF AND TOMATO SAUCE. 1 lb. Cold Eoast Beef U. 8 Tomatoes Zd. 1 fagot of Herbs }¥■ Salt and Pepper 1 gill Gravy - 1 oz. Butter 1 1 J \ teaspoonful Sugar

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