Mutton (Hashed)

Ingredients

• 1 oz. flour
• 1 stalk celery
• A bunch sweet herbs
• i pint stock
• 1 oz. butter
• 1 small onion
• 2 sprigs parsley
• teaspoonful salt
• i teaspoonful pepper

Method

1. 1

   Put the butter into a saucepan, and when quite hot, brown the onion, sliced, then the flour; add the stock, which may be made by stewing the bones with an onion, a carrot, a turnip, and a blade of mace; when boiling, add celery, herbs, parsley, pepper, and salt; boil half-an-hour, then add the mutton, taking care to remove the fat; allow this to simmer very slowly half-an-hour; dish neatly, and strain the gravy; garnish with fried sippets of bread.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 25. The excerpt below is the record exactly as published.

MUTTON (Hashed). The remains of cold mutton, cut into nice slices 1 oz. flour 1 stalk celery A bunch sweet herbs i pint stock 1 oz. butter 1 small onion 2 sprigs parsley teaspoonful salt \ teaspoonful pepper Put the butter into a saucepan, and when quite hot, brown the onion, sliced, then the flour ; add the stock, which may- be made by stewing the bones with an onion, a carrot, a turnip, and a blade of mace ; when boiling, add celery, herbs, parsley, pepper, and salt ; boil half-an-hour, then add the mutton, taking care to remove the fat ; allow this to simmer veiy slowly half-an-hour ; dish neatly, and strain the gravy ; garnish with fried sippets of bread. No. 108. RISSOLES CHICKEN (Entree). i lb. cold minced chicken or veal 1 oz. flour 2 tablespoonfuls good -white stock 1 teaspoonful cream 2 or 3 button mushrooms, minced f oz. butter teaspoonful salt teaspoonful pepper

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