Hashed Beef

Ingredients

• two pounds of cold beef
• two onions
• two ounces of butter
• a little salt
• a little pepper
• a little nutmeg
• a pinch of thyme
• a tablespoonful of chopped parsley

Method

1. 1

   Take two pounds of cold beef, free from sinew and bone, and chop it up well.

2. 2

   Peel and cut in pieces two onions, and put them in a frying-pan with two ounces of butter.

3. 3

   When beginning to color very lightly, add your beef, a little salt, pepper, nutmeg, and a pinch of thyme.

4. 4

   Toss all together on the fire for ten minutes.

5. 5

   Just before serving, sprinkle a tablespoonful of chopped parsley over your hash.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 29. The excerpt below is the record exactly as published.

a little pepper and nutmeg, and lard your tongue, which having done, place in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, and four branches of thyme. Add enough consomme" (or stock) to cover the tongue, simmer very gently for four hours, and serve with a sauce piquante (Art. 86). 181. Beefs Tongue a la Jardiniere. Pro- ceed exactly as for the foregoing, and serve on a mac^doine of vegetables (Art. 416). 182. Smoked Beef's Tongue, Wine Sauce with Mushrooms. Soak a smoked tongue in wa- ter the night before it is needed. Then put it in about four quarts of cold water, and boil it slowly about five hours; drain, place it in cold water a moment, remove the skin, trim the thicker end of ENTREES. 69 the tongue neatly, and put it again in hot water for a moment, drain, put it on a dish, pour around it half a pint of Spanish sauce (Art. 80), to which you have added, while on the fire, ten chopped mushrooms and a sherry-glass of sherry. 183. Hashed Beef. Take two pounds of cold beef, free from sinew and bone, and chop it up well. Peel and cut in pieces two onions, and put them in a frying-pan with two ounces of butter. When be- ginning to color very lightly, add your beef, a little salt, pepper, and nutmeg, and a pinch of thyme. Toss all together on the fire ten minutes. Just be- fore serving, sprinkle a tablespoonful of chopped parsley over your hash. 184. Beefs Brains au Beurre Noir. Put in- to cold water three brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water, and let them soak for two hours, being careful to change the water every half- hour. Then put them in a saucepan with six pars- ley-roots, four cloves, four pepper-corns, an onion cut in pieces, also a carrot, four bay-leaves, four branches of thyme, a teaspoonful of salt, and moisten with a pint of consomme (stock, Art. 1) and a claret- glass of white wine. Boil for half an hour, drain, carefully remove all herbs from the brains, and serve with a black-butter sauce. Black-Butter Sauce. Put in a frying-pan four ounces of butter, and when colored black add two tablespoonfuls of vinegar ; boil for a moment, add some branches of fried parsley, and serve. 7o FRENCH DISHES. 185. Beef's Brains a la Poulette. Prepare the brains as the foregoing, and serve with a sauce poulette (Art. 103). 186. Palates of Beef, Sauce Robert. Boil four beef's palates in enough water to cover them, and a little salt, for an hour. Then put them in cold water, and clean them well. Put them in a saucepan with four bay-leaves, four branches of thyme, four cloves, four pepper-corns, four parsley- roots, and half a teaspoonful of salt. Moisten with a pint of consomme- (stock, Art. 1), and simmer them gently for two hours. Then lake them from your saucepan, drain them, cut them in squares, and serve them with a sauce Robert (Art. 92). Other sauces, according to your taste, may be served with this dish. 187. Ox-Tails braised. Cut two ox-tails into joints, boil them for half an hour in two quarts of water, and half an ounce of salt ; then put them in cold water, drain and place them in a saucepan with a carrot, two onions, six cloves, six pepper- corns, four bay-leaves, four branches of thyme, three branches of parsley, and a little salt ; add a quart of consomme" (stock, Art. 1), and simmer gently for five hours; serve with an Italian sauce (Art. 93). 188. Beef-Kidneys, Sautes au Vin Blanc. Cut two beef's kidneys in thin slices ; then put in a frying-pan an ounce of butter, into which, when melted, put the kidneys, adding a pinch of salt, the same of pepper, and a very little nutmeg

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