457. Hashed Pork

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (30)
For the sauce
For the pork
For serving
For serving hot
For purée of winter peas
For serving with catsup or Harvey sauce
For pudding basin lining and filling
Optional additions
Instructions (29)
Hashed Pork
  1. Put two spoonfuls of chopped onions into a stewpan with a wineglassful of vinegar, two cloves, a blade of mace, and a bay-leaf.
  2. Reduce to half.
  3. Take out the spice and bay-leaf.
  4. Add half a pint of broth or water.
  5. Cut some pork previously cooked into thin small slices.
  6. Season well upon a dish with pepper and salt.
  7. Shake a good teaspoonful of flour over.
  8. Mix all together, and put into the stewpan.
  9. Let simmer gently ten minutes.
  10. Pour out upon your dish, and serve with slices of gherkins in it.
  11. A little mustard may be added if approved of, or a little piccalilly with the vinegar is excellent.
Serving Pork Hot
  1. Cut the remains of salt pork into large thin slices.
  2. Place in a buttered sauté- or frying-pan.
  3. Add a little broth, or merely fry in the butter.
  4. Serve with a purée of winter peas.
Purée of Winter Peas
  1. Boil half a pint of peas until tender (tied up in a cloth).
  2. When done, put them into a stewpan with two ounces of butter.
  3. Season with pepper and salt.
  4. Add a gill of milk or cream.
  5. Pour into the dish and dress the pork over.
Alternative Serving
  1. Cut the pork into thin slices and put into a soup plate.
  2. Pour some catsup or Harvey sauce over it and let it remain for half an hour.
  3. Butter the inside of a pudding basin.
  4. Lay some of the remains of peas pudding round it.
  5. Place the pork in the basin.
  6. Cover it with some of the pudding.
  7. Place it in a saucepan with a little water to get hot for about half an hour.
  8. Turn it out and serve.
Optional Additions
  1. Should you not have quite pork enough, you may make it up with a little sausage-meat, or any other kind of meat.
Original Text
457. Hashed Pork.—Put two spoonfuls of chopped onions into a stewpan with a wineglassful of vinegar, two cloves, a blade of mace, and a bay-leaf, reduce to half, take out the spice and bay-leaf, add half a pint of broth or water, cut some pork previously cooked into thin small slices, season well upon a dish with pepper and salt, shake a good teaspoonful of flour over, mix all together, and put into the stewpan; let simmer gently ten minutes, pour out upon your dish, and serve with slices of gherkins in it; a little mustard may be added if approved of, or a little piccalilly with the vinegar is excellent. The remains of salt pork, though very palatable cold, if required hot may be cut into large thin slices, and placed in a buttered sauté- or frying-pan, with a little broth, or merely fried in the butter, and served with a purée of winter peas, made by boiling half a pint of peas until tender (tied up in a cloth); when done put them into a stewpan with two ounces of butter; season with pepper and salt, add a gill of milk or cream, pour into the dish, and dress the pork over. It may also be cut into thin slices and put into a soup plate, and pour some catsup or Harvey sauce over it, and let it remain for half an hour; butter the inside of a pudding basin, and lay some of the remains of peas pudding round it, and then place in the pork, cover it with some of the pudding, place it in a saucepan with a little water to get hot for about half an hour, and then turn it out and serve. Should you not have quite pork enough, you may make it up with a little sausage-meat, or any other kind of meat.
Notes
—