Hashed Beef with Tomato Sauce

Ingredients

• plenty of butter
• pepper
• salt
• a bayleaf
• some thyme
• a few spoonfuls of either stock or gravy
• a pound of cold roast beef
• pepper
• salt

Method

1. 1

   Make tomato sauce by cooking tomatoes with butter, pepper, salt, bayleaf, thyme, and stock until reduced.

2. 2

   Pass through a sieve and cool.

3. 3

   Cut thin slices of underdone roast beef, season, and pour cold sauce over.

4. 4

   Heat gently and serve with fried sippets.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Hashed Beef with Tomato Sauce. Make a tomato sauce by removing the pips from each tomato and the watery substance, put them into a saucepan with plenty of butter, pepper, salt, a bayleaf and some thyme, add a few spoon- fuls of either stock or gravy, keep stirring over the fire till all is reduced to a pulp, when it should be passed through a sieve and allowed to get cold. Cut thin slices of roast beef, which should be underdone, trim them as near as possible to the same size, lay them in a saucepan, sprinkle pepper and salt over and pour on the cold sauce. Put the saucepan TEMPTING DISHES . II over a gentle fire and let the contents become slowly hot, then serve and garnish with fried sippets round the dish. Beefsteak Pudding. Make a paste of six ounces of chopped suet and three-quarters of a pound of flour, butter a pudding- basin and line it with the suet. Flatten some rumpsteak and cut it into small pieces, also some ox-kidney. Put a good handful of flour on a board, well pepper and salt it, then roll each piece of steak and kidney in it, add some stock, cover with paste, tie it over with a buttered and floured cloth and boil for four hours. Stewed Beefsteak. Brown one pound of steak slightly in a fryingpan, then place it in a stewpan with a carrot, a turnip, and a large onion all sliced ; cover the meat with sufficient stock. Let it stew very gently and sprinkle a little chopped parsley over it before serving. Thicken the gravy with a little butter and flour and add a few port-wine dregs, a little mushroom catsup and Worcester sauce, and send to table with it carrots and turnips cut into shapes and cooked in stock. Beef Trifles. Take a pound of cold roast beef

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