Oxford Hash (Hot)

Ingredients

• some cold mutton
• a well-boiled onion
• a gill of stock
• pepper
• salt
• 4 or 5 spoonsful of picalilli
• a little red wine

Method

1. 1

   Slice the mutton thinly.

2. 2

   Chop the onion and add to a saucepan with stock, seasoning, and the meat.

3. 3

   Heat until hot, then add picalilli and red wine.

4. 4

   Serve hot with croutons.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 15. The excerpt below is the record exactly as published.

Oxford Hash (Hot). Slice some cold mutton thinly to about the size of half a crown. Chop up a well-boiled onion into small pieces, lay it in a saucepan, and add to it about a gill of stock, season with pepper, salt, and, if liked, a little mace ; lay the meat in this and let it get hot, add 4 or 5 spoonsful of picalilli and a little red wine

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