Hhashed Beef

Ingredients

• About 1 lb. cold roast beef
• 1 oz. butter
• Salt and pepper
• 1 small onion
• 1 pint brown sauce
• Chopped parsley

Method

1. 1

   Cut the meat into thin slices, mince the onion finely, and fry it in butter until golden.

2. 2

   Add the meat and fry a little, then add the sauce, boil up, and remove scum and fat.

3. 3

   Let simmer for about fifteen minutes.

4. 4

   Season with salt and pepper, turn out on a hot dish, sprinkle with parsley, and serve.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 9. The excerpt below is the record exactly as published.

a small onion and a bay^ leaf: and boil for fifteen minutes, strain and use as required. THE EXHIBITION COOKERY BOOK. H SIMPLE MEAT DISHES. 38 ROAST OR BAKED MEAT. For a medium sized joint of beef or mutton allow fifteen minutes to every pound and fifteen minutes over for cooking. If the meat is very thick, allow half an hour over. Pork, veal, and lamb must always be well done, and require about twenty minutes to each pound and twenty minutes over. These meats are not wholesome if served underdone. For large joints — sirloin of beef, legs of pork, etc. — it is best to allow half an hour to every pound. Wipe the meat, trim if necessary, place it in a baking- tin, on a twist, or hang it in front of the fire. In the former case the meat must be put in a very hot oven, with a little dripping on top, for ten minutes, so as to harden the outside and to keep in the juices of the meat. Then lower the heat of the oven, and cook rather slowly till done, Whether a joint is cooked in the oven or in front of the fire it requires to be basted frequently, and if the meat is lean it will require rather more dripping for basting than fat meat. 39. TO MAKE GRAVY Take up the joint and put it on a hot dish, pour off the fat in the baking tin or dripping pan. The brown particles or lumps adhering to the bottom of the pan must not be poured away, for these contain the essential flavour of the meat and are necessary for the grav)'. Put from one gill to half a pint of water into the pan, add enough salt and pepper to taste, stir over the fire until the brown lumps have quite dissolved, let this boil for a few minutes, then pour over or round the joint. THE EXHIBITION COOKERY BOOK. 2S 40. ROAST CHICKEN. Pick, draw, singe, and truss a chicken, roast it before a clear fire or in the oven. Put a little butter or dripping over the chicken and into the tin, to enable you to baste it frequently during the process of cooking. A quick heat is required for the first ten minutes and a slower heat after that. A small chicken will take about 40 minutes, and a large one about one hour. When done remove the skewer and string, place the chicken on a hot dish, garnish with watercress, pour a little gravy, made in the same manner as directed for roast meat, round the dish, and sen^e with a boat of bread sauce 41. BOILED BEEF OR MUTTON. Wipe the meat, cut off any superfluous fat, and weigh the joint. Put the meat into a stew-pan of boiling water sufficient to cover it, season with salt, and let boil fast for five minutes to harden the outside. Remove the scum, add some vegetables, such as carrots, turnips, and onions, and let simmer gently until tender. Average time allowed for cooking is twenty minutes to the pound and twenty minutes over. Salted or pickled meat should be placed in cold or tepid water, and must be brought slowly to the boil. Boiled beef is served with a garnishing of cooked carrots and turnips and small suet dumplings. Boiled mutton is garnished with vegetables, i.e., carrots, turnips, and onions, and is served with caper sauce. (See sauces.) 2 6 THE EXHIBITION COOKERY BOOK. 42. BOILED RABBIT. Proceed as directed in the foregoing recipe. Boil the rabbit for about three-quarters of an hour, or if large allow one hour to one hour and a quarter and serve with onion sauce. (See sauces). 43. BOILED FOWL. Pick, draw, singe, and truss a fowl for boiling, put it in a saucepan of boiling water, slightly salted ; add a carrot, a turnip, and an onion stuck with a clove ; simmer till tender, and skim frequently. A large fowl will take about one hour and a quarter, while a small fowl will take from three-quarters to one hour. When done take out the fowl, drain it, and put it on a hot dish. Have ready some white sauce or egg sauce (see sauces), completely cover the fowl with same, and serve hot. 44. STEWING. This is cooking meat and vegetables in a small quantity of liquor below boiling point. Many pieces of meat that would otherwise be hard and indigestible can be rendered tender and nutritious by this process. It is especially suited for the cheaper parts of meat. When meat is very tough, a little vinegar should be poured over it before it is cooked ; the acifl will help to soften the fibres of the meat. Stewing requires more time than the other modes of cooking. 45. GRILLED OR BROILED MEAT. This is cooking small pieces of meat, such as steak, cutlets, chops, kidneys, etc., on a gridiron, in front of or THE EXHIBITION f:00IO3RY BOOK. / over a clear fire. Like I'oasting, this process, requires that the meat should be kept close to the fire during the first stage of cooking, in order to harden the outside of the meat, so as to prevent the juices from escaping. The gridiron must be kept very clean, and should be well greased with fat, dripping, or butter before the meat to be grilled is placed on or between it. The time required is from 8 to 12 minutes, according to the thickness of the meat and according to the taste of the person for whom it is intended. Care should be taken not to pierce the meat with a skewer or fork when turning the meat, as this would allow the juices to escape. When the meat is cooked place it on a hot dish, sprinkle with salt and pepper, and put a little fresh butter on top. Garnish with parsley or watercress, and serve. 46. HASHED BEEF. About 1 lb. cold roast beef 1 oz. butter Salt and pepper I small onion i pint brown sauce Chopped parsley

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