NORMAN HASH

Ingredients

• two dozens of button onions
• a tablespoonful of flour
• a wineglassful and a half of red wine
• a large cup of boiling broth or water
• a seasoning of salt
• common pepper or cayenne
• a little lemon-pickle catsup or lemon-juice

Method

1. 1

   Peel and fry two dozens of button onions in butter until they are lightly browned, then stir to them a tablespoonful of flour, and when the whole is of a deep amber shade, pour in a wineglassful and a half of red wine, and a large cup of boiling broth or water; add a seasoning of salt and common pepper or cayenne, and a little lemon-pickle catsup or lemon-juice, and boil the whole until the onions are quite tender; cut and trim into small handsome slices the remains of either a roast or boiled joint of beef, and arrange them in a clean saucepan; pour the gravy and onions on them, and let them stand for awhile to imbibe the flavour of the sauce; then place the hash near the fire, and when it is thoroughly hot serve it immediately, without allowing it to boil.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 200. The excerpt below is the record exactly as published.

NORMAN HASH. Peel and fry two dozens of button onions in butter until they are lightly browned, then stir to them a tablespoonful of flour, and when the whole is of a deep amber shade, pour in a wineglassful and a half of red wine, and a large cup of boiling broth or water ; add a season- ing of salt and common pepper or cayenne, and a little lemon-pickle catsup or lemon-juice

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