Savoury Hash

Ingredients

• 1 lb. of Australian mutton
• 1 oz. of butter
• 5 oz. of flour
• an onion
• 1 sprig of thyme
• 1 sprig of marjoram
• 2 sprigs of parsley
• 1 dessertspoonful of mushroom ketchup
• Pepper
• salt

Method

1. 1

   Melt butter in a saucepan, add sliced onion and flour, fry until brown.

2. 2

   Add mutton and gravy made from rinsing the tin with warm water.

3. 3

   Stir until it boils and thickens.

4. 4

   Add chopped herbs, pepper, and salt, warm through, then add mushroom ketchup.

5. 5

   Serve with sauce strained over the meat.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 20. The excerpt below is the record exactly as published.

Savoury Hash. 49 AUSTRALIAN MEAT. Lesson No. 5. SAVOURY HASH. Average cost of a "Savoury Hash'' made from Aus- tralian Mutton. INGREDIENTS. s. d. ik lb. of Australian mutton o io£ 1 oz. of butter o i" 5 oz. of flour ) \ an onion > o o\ 1 sprig of thyme and marjoram ) 2 sprigs of parsley Pepper and salt 1 dessertspoonful of mushroom ketchup. . . Ti?ne required, about ten minutes. Now we will show you how to make a Savoury Hash. 1. We put one ounce of butter into a saucepan and put it on the fire to melt. 2. We take half an oniony peel it, and cut it in slices. 3. We put the onion into the butter. 4. We also stir in half an ounce of flour, and let all fry for a minute or two to brown. 5. We take a tin oi Australian mutton, open it carefully, and remove the fat from the part of the meat required for immediate use. N.B. — We should clarify the fat by putting it into boiling water, and when it is cold it can be used as dripping. 6. We take one and a half pound of the mutton out of the tin. 7. If all the meat is required for present use, we should turn it all out of the tin, and we should then rinse out the tin with half a pint of warm water to make the gravy for the hash. N.B. — If all the meat has not been taken out of the tin, we should take some of the jelly out of the tin, and melt it in half a pint of warm water to make the gravy. D 50 National Training School for Cookery. 8. We pour this gravy into the saucepan, with the flour and butter, and stir well until it boils and thickens. 9. We now move the saucepan to the side of the fire to keep warm. 10. We take a sprig or two of parsley (wash it and dry it in a cloth), and a sprig of marjoram

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