Hashed Venison or Mutton

Ingredients

• bone of the joint
• one or two onions fried soft
• a dessert-spoonful of mushroom ketchup
• pieces of stale bread

Method

1. 1

   Make strong gravy using the bone of the joint until it reaches a consistency like double cream.

2. 2

   Cut the meat avoiding skin and gristle, warm it in the gravy, and serve it piled in a pyramid shape.

3. 3

   Garnish with fried bread shaped like hearts.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 71. The excerpt below is the record exactly as published.

hashed venison or mutton, nicely ornamented in a silver dish, as follows — premising that, should you not possess a silver dish, we would recommend an ordinary vegetable dish instead : — First, make some good strong gravy with a good colour, using up the bone of the joint for the purpose ; get the gravy to a good consistency, like that of double cream, dark in colour, and thickened with arrowroot in preference to brown thickeniiig. Next, in cutting up the meat, take care to avoid pieces of skin and gi'istle, and also avoid having thick lumps of meat. Warm up the meat in this gi'avy, taking care, as before, not to let the meat remain in for a longer period than absolutely necessary. ■LES — ENTRIES— GARNISHIXG. lix Should the hash be venison, a little port wine and red currant jelly can be added to the gravy ; and should it be mutton, one or two onions fried soft and of a nice browia colour, and a dessert-spoonful of mushroom ketchup, wUl be found an improve- ment. Kext, take the dish, and, having thoroughly warmed it, pile the meat up into a pyramid shape in the centre of the dish, leaving the border of it as bare as possible. Pour the remainder of the gravy gently over the piled-up meat, and 'place round the edge, instead of toast sippets, the following garnish : — Stamp out with some cutters a few pieces of stale bread

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