Hashed Beef (Hot)

Ingredients

• a small onion
• a tablespoonful of flour
• 1/2 pint of good stock
• pepper
• salt
• a wineglassful of tarragon vinegar
• a few sliced gherkins

Method

1. 1

   Slice the onion and lay it in butter or clarified dripping.

2. 2

   When it begins to color, stir in the flour, then add the stock, pepper, salt, sweet herbs, and tarragon vinegar.

3. 3

   Boil for a minute, strain into another saucepan, and when cold, add the meat cut into slices.

4. 4

   Leave by the fire to get hot, adding gherkins just before serving.

Nutrition per serving

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 15. The excerpt below is the record exactly as published.

Hashed Beef (Hot). Slice a small onion, lay it in butter or clarified dripping ; when it begins to colour, stir in a tablespoonful of flour, then add | pint of good stock, pepper and salt, a sprinkle of powdered sweet herbs, £ a wineglassful of tarragon vinegar. Boil this up for a minute or so, strain it into another saucepan, and when cold put in the meat cut into neatly trimmed slices ; leave it by the fire to get slowly hot, adding a few sliced gherkins

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