Mutton Hash a la Zingara

Ingredients

• two onions
• one ounce of butter
• one and a half pounds of cooked and hashed mutton
• one-fourth the quantity of hashed potatoes
• a good tablespoonful of salt
• the same of pepper
• half a saltspoonful of nutmeg
• two cut-up, raw tomatoes
• a tablespoonful of chopped parsley
• a crushed clove of garlic
• a gill of Espagnole sauce
• a gill of broth

Method

1. 1

   Chop up two onions and fry them in a saucepan with one ounce of butter for three minutes.

2. 2

   Add one and a half pounds of cooked and hashed mutton and one-fourth the quantity of hashed potatoes.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Add two cut-up raw tomatoes, a tablespoonful of chopped parsley, and a crushed clove of garlic.

5. 5

   Mix all together, add a gill of Espagnole sauce and a gill of broth.

6. 6

   Cook for twenty minutes and serve with a pinch of chopped parsley sprinkled over the dish.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 189. The excerpt below is the record exactly as published.

Mutton Hash a la Zingara.— Chop up two onions, and fry them in a saucepan with one ounce of butter for three minutes, adding one and a half pounds of cooked and hashed mutton, also one-fourth the quantity of hashed potatoes. Season with a good tablespoonful of salt, the same of pepper. and half a saltspoonful of nutmeg. Also put in two cut- MUTTON— LAMB. 249 up, raw tomatoes, a tablespoonful of chopped parsley, and a crushed clove of garlic. Add a gill of Espagnole sauce (No. 151), and a gill of broth

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