Hash

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

for gravy

bones ↝ Pork, bones [Pork]
a pint of water ↝ Water, tap [Tap water]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
half a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
half a turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a bunch of herbs

for hash

slices of meat ↝ Pheasant, raw, meat only [Poultry Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a tablespoonful of ketchup ↝ Ketchup [Tomato-based condiments]
one or two pickled walnuts chopped up

Instructions (5)

Cut your meat all off the bones.
Put the bones on with a pint of water for an hour or two, with an onion, half a carrot, half a turnip, and a bunch of herbs to make gravy.
Roll your slices of meat in flour.
Strain your gravy on to them, and let them just come to the boil.
Add a tablespoonful of ketchup, or one or two pickled walnuts chopped up.

Original Text

Hash.—Hash is too often tough meat served up in greasy gravy. Cut your meat all off the bones; put them on with a pint of water for an hour or two, with an onion, half a carrot, half a turnip, and a bunch of herbs to make gravy. Roll your slices of meat in flour, strain your gravy on to them, and let them just come to the boil. Add a tablespoonful of ketchup, or one or two pickled walnuts chopped up.

Notes

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