Savoury Hash

Ingredients

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

Method

1. 1

   Chop carrot and turnip finely, boil in water until tender.

2. 2

   In a separate pan, melt butter and brown sliced onion.

3. 3

   Roll cold meat in flour, add to the pan with onion, and brown slightly.

4. 4

   Pour in stock, add sauces, and season.

5. 5

   Once heated, arrange meat on a dish, pour gravy over, and top with drained carrot and turnip.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 55. The excerpt below is the record exactly as published.

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

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