Sauce for Hashes of Mutton or Beef (No. 360)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (24)
Mock venison variation
Curry hash variation
Gravy addition
Instructions (16)
  1. Chop the bones and fragments of the joint, &c., and put them into a stew-pan.
  2. Cover them with boiling water, six berries of black pepper, the same of allspice, a small bundle of parsley, half a head of celery cut in pieces, and a small sprig of savoury, or lemon-thyme, or sweet marjoram.
  3. Cover up, and let it simmer gently for half an hour.
  4. Slice half an ounce of onion, and put it into a stew-pan with an ounce of butter.
  5. Fry it over a sharp fire for about a couple of minutes, till it takes a little colour.
  6. Then stir in as much flour as will make it a stiff paste, and by degrees mix with it the gravy you have made from the bones, &c.
  7. Let it boil very gently for about a quarter of an hour, till it is the consistence of cream.
  8. Strain it through a tamis or sieve into a basin.
  9. Put it back into the stew-pan.
  10. To season it, see No. 451, or cut in a few pickled onions, or walnuts, or a couple of gherkins, and a table-spoonful of mushroom catchup, or walnut or other pickle liquor; or some capers, and caper liquor; or a table-spoonful of ale; or a little eschalot, or tarragon vinegar.
  11. Cover the bottom of the dish with sippets of bread (that they may become savoury reservoirs of gravy), which some toast and cut into triangles.
  12. You may garnish it with fried bread sippets (No. 319).
N.B.
  1. To hash meat in perfection, it should be laid in this gravy only just long enough to get properly warm through.
Obs.
  1. If any of the gravy that was sent up with, or ran from the joint when it was roasted, be left, it will be a great improvement to the hash.
Mock venison
  1. If you wish to make mock venison, instead of the onion, put in two or three cloves, a table-spoonful of currant jelly, and the same quantity of claret or port wine, instead of the catchup.
Curry hash
  1. You may make a curry hash by adding some of No. 455.
Original Text
Sauce for Hashes of Mutton or Beef.—(No. 360. See also Nos. 451, 485, and to make Plain Hash, No. 486.) Unless you are quite sure you perfectly understand the palate of those you are working for, show those who are to eat the hash this receipt, and beg of them to direct you how they wish it seasoned. Half the number of the ingredients enumerated will be more than enough: but as it is a receipt so often wanted we have given variety. See also No. 486. To prepare the meat, see No. 484. Chop the bones and fragments of the joint, &c., and put them into a stew-pan; cover them with boiling water, six berries of black pepper, the same of allspice, a small bundle of parsley, half a head of celery cut in pieces, and a small sprig of savoury, or lemon-thyme, or sweet marjoram; cover up, and let it simmer gently for half an hour. Slice half an ounce of onion, and put it into a stew-pan with an ounce of butter; fry it over a sharp fire for about a couple of minutes, till it takes a little colour; then stir in as much flour as will make it a stiff paste, and by degrees mix with it the gravy you have made from the bones, &c.; let it boil very gently for about a quarter of an hour, till it is the consistence of cream; strain it through a tamis or sieve into a basin; put it back into the stew-pan: to season it, see No. 451, or cut in a few pickled onions, or walnuts, or a couple of gherkins, and a table-spoonful of mushroom catchup, or walnut or other pickle liquor; or some capers, and caper liquor; or a table-spoonful of ale; or a little eschalot, or tarragon vinegar; cover the bottom of the dish with sippets of bread (that they may become savoury reservoirs of gravy), which some toast and cut into triangles. You may garnish it with fried bread sippets (No. 319). [257]N.B. To hash meat in perfection, it should be laid in this gravy only just long enough to get properly warm through. Obs. If any of the gravy that was sent up with, or ran from the joint when it was roasted, be left, it will be a great improvement to the hash. If you wish to make mock venison, instead of the onion, put in two or three cloves, a table-spoonful of currant jelly, and the same quantity of claret or port wine, instead of the catchup. You may make a curry hash by adding some of No. 455. N.B. A pint of No. 329 is an excellent gravy to warm up either meat or poultry.
Notes
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