Mutton Hashed

Ingredients

• a pint of gravy or broth
• 1 spoonful of ketchup
• 1 of browning
• slice in an onion
• a little pepper
• a little salt
• thicken with flour
• and butter

Method

1. 1

   Put the gravy or broth into a stewpan, with ketchup and browning; slice in an onion, add a little pepper and salt; put it over the fire, and thicken with flour and butter.

2. 2

   When it boils, put in your mutton, keep shaking it till it is thoroughly hot; put it in a soup-dish, and serve.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 51. The excerpt below is the record exactly as published.

Mutton Hashed. — Cut your mutton in slices, put in a pint of gravy or broth into a stewpan, with 1 spoonful of ketchup, and 1 of browning ; slice in an onion, a little pepper and salt ; put it over the fire, and thicken with flour and butter. When it boils, put in your mutton, keep shaking it till it is thoroughly hot ; put it in a soup-dish, and serve. Mutton k l’Indienne. — Put in a stewpan 1 ounce of butter, and 1 pound of lean mutton (all meat) ; cut in dice, set on the fire ; stir with a wooden spoon till hardly any gravy remains. Add a table- spoonful of curry powder, and the same quantity of flour ; mix well . Add \ pint of water, 2 saltspoonfuls of salt, 3 ditto of sugar ; let simmer gently till tender, which depends what part you use. Stir occasionally to prevent burning ; add a little more water if too thick. Cut and put in, just before serving, 3 hard-boiled eggs in large dice ; serve rice, plain boiled, with it. Mutton Irish Stew (1). — 2 Spanish onions, 3 carrots, 2 ounces butter, 3 large leeks, 3 turnips, and 6 potatoes. Cut the Spanish onions and carrots in slices, and braise them in a saucepan with the butter and a cup of water for an hour. Then add the leeks, turnips, and potatoes cut in pieces with 1 pint of boiling water. Stew the whole for half an hour, or till tender, stirring frequently. Season to taste with pepper, salt, chopped parsley, and marjoram. Irish Stew (2).— Any kind of cold meat will make Irish stew ; but mutton, either roasted or boiled, is best. Cut it in slices, pepper, salt, and flour it. Peel an onion, put it with the bones (and any gravy that may be left in the house) into a saucepan with a pint of water and a little salt

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