To Hash Meat

Name: To Hash Meat
Yield: 2 servings
Ingredients: one or two sliced onions; half a pint of stock; pepper; salt; 1 teaspoon of Lemco; the cold meat cut into neat thin slices

From The "A1" cookery book, 1901

Serves 2

Garnish with pickled walnuts and toast.

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 31. The excerpt below is the record exactly as published.

To Hash Meat. — Put into a saucepan one or two sliced onions and fry in a little butter. Then add half a pint of stock and flavour with pepper, salt, and mushroom ketchup. Thicken with a teaspoon or more of flour. If there is no stock, make some with the bones and trimmings of the meat, f of a pint of water, and i a teaspoon of Lemco. Then lay in the cold meat cut into neat thin slices

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