Savory Hash

Ingredients

• Three quarters of a pound of cold meat
• one Spanish onion
• one ounce of butter
• one ounce of flour
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one dessert spoonful of catsup
• one dessert spoonful of Harvey's sauce
• one-half pint of second stock
• one carrot
• one turnip

Method

1. 1

   Boil chopped carrot and turnip until tender.

2. 2

   In another saucepan, melt butter, brown onion, and add floured meat.

3. 3

   Pour in stock, add sauces, and season.

4. 4

   Heat through and serve with boiled vegetables on top.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 30. The excerpt below is the record exactly as published.

Savory Hash. — Three quarters of a pound of cold meat, one Spanish onion , one ounce of butter, one ounce of flour, one teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of catsup, one dessert spoon- ful of Harvey's sauce, one-half pint of second stock, one carrot, one turnip

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