Indian Hash for Venison or Mutton

Ingredients

• the remains of a joint of venison, or any tender cut of mutton
• Sprinkle with a little fine flour
• 1 tablespoonful of currant jelly
• some shredded slices of a large Spanish onion
• a claret-glassful of port wine

Method

1. 1

   Cut the meat into long, thin fingers.

2. 2

   Sprinkle with flour and set aside.

3. 3

   In a stewpan, combine stock, glaze, and currant jelly.

4. 4

   Cook onion in this mixture until tender, then add port wine and meat.

5. 5

   Boil together and serve hot with fried toast.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 20. The excerpt below is the record exactly as published.

Indian Hash for Venison or Mutton. Cut the remains of a joint of venison, or any tender cut of mutton or lamb, into long, thin fingers, 2 or 3 inches long, arid quite tree from skin, fat or gristle. Sprinkle with a little fine flour and lay aside. Pour some good brown stock, well cleared, into a stew- pan with a small piece of glaze and I tablespoonful of currant jelly. Plave ready some shredded slices of a large Spanish onion, cook these with the stock and jelly till quite tender, and boil up; then add a claret- glassful of port wine

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