Hashed Cold Meat

Ingredients

• two small carrots
• one turnip
• about 1 lb. of any kind of cold Meat
• one large Spanish onion
• a lump of butter
• 1 tablespoonful of Harvey sauce
• 1 tablespoonful of mushroom ketchup
• seasoning to taste with salt
• seasoning to taste with pepper

Method

1. 1

   Peel and wash the carrots and turnip, boil them in salted water for twenty minutes.

2. 2

   Cut the cold meat into slices and dredge with flour.

3. 3

   Fry the onion in butter until beginning to brown, then add the meat, tossing until lightly browned.

4. 4

   Moisten with stock, add Harvey sauce and mushroom ketchup, and heat until on the point of boiling.

5. 5

   Drain and chop the carrots and turnip, then serve on top of the meat with crofitons or sippets of toast.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 497. The excerpt below is the record exactly as published.

Hashed Cold Meat. — (1) Peel and wash two small carrots and one turnip, and boil them in salted water for twenty minutes. Cut about lib. of any kind of cold Meat into slices, and dredge well with flour. Peel and slice one large Spanish onion, put it into a saucepan with a lump of butter, and fry until beginning to brown ; then add the slices of Meat, toss about until lightly browned, moisten to height until stock, add \ table-spoonful each of Harvey sauce and mushroom ketchup, and leave it over the fire till on the point of boiling, seasoning to taste with salt

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