Hashed Mutton

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

For the hash

mutton ready dressed, cut it into thin slices ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
slices of pickle cucumbers, or walnuts, or onions ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
walnuts ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]

For the sauce

chopped eschallots or onions
onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bit of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a pint of veal stock, or gravy
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little ketchup ↝ Ketchup [Tomato-based condiments]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a small quantity of liquid of colour

For serving (optional)

the bones (which are to be seasoned with pepper and salt, and grilled) ↝ Pork, bones [Pork]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (10)

Take mutton ready dressed, cut it into thin slices, put them into a stewpan with slices of pickle cucumbers, or walnuts, or onions.
Make a sauce with chopped eschallots or onions passed with a bit of fresh butter over a slow fire till three parts done.
After which add a pint of veal stock, or gravy, and a little ketchup.
Boil it ten minutes.
Season to the palate with cayenne pepper and salt.
Strain the sauce to the mutton.
Let it stew gently till thoroughly hot.
Add a small quantity of liquid of colour.
In the same manner may be done beef.
When it is to be served up put the bones (which are to be seasoned with pepper and salt, and grilled) over the hash.

Original Text

Hashed Mutton for a Dish.

Take mutton ready dressed, cut it into thin slices, put them into a stewpan with slices of pickle cucumbers, or walnuts, or onions; then make a sauce with chopped eschallots or onions passed with a bit of fresh butter over a slow fire till three parts done; after which add a pint of veal stock, or gravy, and a little ketchup. Boil it ten minutes, season[126] to the palate with cayenne pepper and salt; then strain it to the mutton, let it stew gently till thoroughly hot, and add a small quantity of liquid of colour.

N. B. In the same manner may be done beef; and when it is to be served up put the bones (which are to be seasoned with pepper and salt, and grilled) over the hash.

Notes

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