812. HASHED BEEF AND BROILED BONES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (3)
  1. Slice the beef up as in the foregoing case, and set it aside on a plate.
  2. Cut the bones into pieces about two inches long or square, having a little meat left on them; score them all over by making deep incisions across them, season with plenty of pepper and a little salt, and put them on a plate.
  3. Slice two onions and dry them brown, then add enough brown sauce for the hash, or if there be none ready, make a table-spoonful of flour over the onions, stir this over the fire for a minute, then add half a pint of good broth or gravy, and a table-spoonful of mushroom-catsup; stir the whole on the fire until reduced to two-thirds of the original quantity, and then rub it through a tammy into a purée; mix this with the sliced beef, make the hash quite hot, dish it up with the broiled bones (glazed) round it, and serve.
Original Text
812. HASHED BEEF AND BROILED BONES. Slice the beef up as in the foregoing case, and set it aside on a plate. Cut the bones into pieces about two inches long or square, having a little meat left on them; score them all over by making deep incisions across them, season with plenty of pepper and a little salt, and put them on a plate. Slice two onions and dry them brown, then add enough brown sauce for the hash, or if there be none ready, make a table-spoonful of flour over the onions, stir this over the fire for a minute, then add half a pint of good broth or gravy, and a table-spoonful of mushroom-catsup; stir the whole on the fire until reduced to two-thirds of the original quantity, and then rub it through a tammy into a purée; mix this with the sliced beef, make the hash quite hot, dish it up with the broiled bones (glazed) round it, and serve.
Notes
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