To hash Mutton, &c. (No. 484)

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 (3)
Instructions (7)
  1. Cut the meat into slices, about the thickness of two shillings.
  2. Trim off all the sinews, skin, gristle, &c.
  3. Put in nothing but what is to be eaten.
  4. Lay them on a plate, ready.
  5. Prepare your sauce to warm it in, as receipt (No. 360, or No. 451, or No. 486).
  6. Put in the meat, and let it simmer gently till it is thoroughly warm.
  7. Do not let it boil, as that will make the meat tough and hard, and it will be, as Joan Cromwell has it, a harsh.
Original Text
To hash Mutton, &c.—(No. 484.) Cut the meat into slices, about the thickness of two shillings, trim off all the sinews, skin, gristle, &c.; put in nothing but what is to be eaten, lay them on a plate, ready; prepare your sauce to warm it in, as receipt (No. 360, or No. 451, or No. 486), put in the meat, and let it simmer gently till it is thoroughly warm: do not let it boil, as that will make the meat tough and hard,303-* and it will be, as Joan Cromwell303-† has it, a harsh. Obs.—Select for your hash those parts of the joint that are least done. Mem.—Hashing is a mode of cookery by no means suited to delicate stomachs: unless the meat, &c. be considerably under-done the first time, a second dressing must spoil it, for what is done enough the first time, must be done too much the second. [304]
Notes
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