Veal Hashed
From The housekeeper's companion, 1883
Toast bread until delicately brown.
Presented as published in 1883. 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 housekeeper's companion (1883), page 96. The excerpt below is the record exactly as published.
a bit of butter the size of a large egg to the gravy, dredge in a tablespoonful of flour, stir it smooth, let it brown, add a cup of boiling water to it; then strain it into a gravy-boat, and serve with the meat; serve plain boiled or mashed potatoes with the meat, with such green vegetables as may be liked. Plain boiled or mashed potatoes, with any other vegetable which may be liked may be served with roast veal; also pickles of any kind. Veal Hashed. — Cut a pound of cold veal small, season it to taste with pepper and salt, dredge a small teaspoonful of yf\k^\ Hmt ©Y^r it, add a bit of butter thi %m of a|i agg, put 144 HOUSEHOLD. it in a stewpan, put water enough to make it moist; then cover it close and set it over a gentle fire for half an hour; stir it occasionally; if lihed, a bunch of parsley may be cut small and added to it; when half done, toast some thin slices of bread delicately brown, cut it in small squares or diamonds, and serve the hash on it, for breakfast. A glass of wine may be added
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