To hash Beef, &c.—(No. 486.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

a pint and a half of broth, or water ↝ Soup, broth [Soups, broth-based]
an ounce of No. 252, or a large table-spoonful of mushroom catchup
the gravy you have saved that was left from the beef ↝ Gravy, NFS [Dips, gravies, other sauces]
a quarter ounce of onion sliced very fine ↝ Onions, raw [Vegetables and Vegetable Products]
a large table-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a tea-spoonful of parsley chopped as fine as possible ↝ Parsley, raw [Not included in a food category]
half a wine-glass of port wine
a dessert-spoonful of currant jelly ↝ Currants, dried [Dried fruits]

References

No. 360
Nos. 484, 485, and 506
Nos. 484, 485, and 506
Nos. 484, 485, and 506

Instructions (5)

Put a pint and a half of broth, or water, with an ounce of No. 252, or a large table-spoonful of mushroom catchup, into a stew-pan with the gravy you have saved that was left from the beef, and put in a quarter ounce of onion sliced very fine, and boil it about ten minutes.
Put a large table-spoonful of flour into a basin, just wet it with a little water, mix it well together, and then stir it into the broth, and give it a boil for five or ten minutes.
Rub it through a sieve, and it is ready to receive the beef, &c.; let it stand by the side of the fire till the meat is warm.

N.B.

A tea-spoonful of parsley chopped as fine as possible and put in five minutes before it is served up, is a great addition.
Others like half a wine-glass of port wine, and a dessert-spoonful of currant jelly.

Original Text

To hash Beef, &c.—(No. 486.)

Put a pint and a half of broth, or water, with an ounce of No. 252, or a large table-spoonful of mushroom catchup, into a stew-pan with the gravy you have saved that was left from the beef, and put in a quarter ounce of onion sliced very fine, and boil it about ten minutes; put a large table-spoonful of flour into a basin, just wet it with a little water, mix it well together, and then stir it into the broth, and give it a boil for five or ten minutes; rub it through a sieve, and it is ready to receive the beef, &c.; let it stand by the side of the fire till the meat is warm.

N.B. A tea-spoonful of parsley chopped as fine as possible and put in five minutes before it is served up, is a great addition; others like half a wine-glass of port wine, and a dessert-spoonful of currant jelly.

See also No. 360, which will show you every variety of manner of making and flavouring the most highly finished hash sauce, and Nos. 484, 485, and 506.

Notes

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