Smoked Meat, Hash of

Ingredients

• some carrots
• in broth
• with salt and butter
• a little flour
• a little vinegar
• a little sugar
• and pepper
• remains of smoked meat
• a minced onion

Method

1. 1

   Cut carrots into strips, stew until soft in broth with salt and butter.

2. 2

   Brown flour in butter, drain broth into it.

3. 3

   Add vinegar, sugar, pepper, stir and boil until creamy.

4. 4

   Cut smoked meat into small pieces, add to carrots, pour in sauce, stir and stew for a quarter of an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1821. The excerpt below is the record exactly as published.

Smoked Meat, Hash of.— Take some carrots, and cut them into long strips or little dice; stew them till quite soft in broth with salt and butter. Brown a little flour in butter, and di-ain the broth from the carrots into it. Add to the preparation a little vinegar, sugar, and pepper; stir and boil it till it forms a creamy sauce. Take remains of smoked meat, and cut it into smaU dice or slices ; add this to the carrot, pom- in the sauce, stir the hash well, and let it stew for a quarter of an hour. If liked, a minced onion

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