Mutton hashed

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
for boiling the bones
for the hash
for serving
Instructions (12)
  1. Cut your meat into small pieces, as thin as possible.
  2. Boil the bones with an onion, a few sweet-herbs, a blade of mace, a very little whole pepper, a little salt, and a piece of crust toasted very crisp.
  3. Let it boil till there is just enough for sauce.
  4. Strain the broth.
  5. Put the broth into a saucepan with a piece of butter rolled in flour.
  6. Add the cut meat.
  7. Heat the meat until it is very hot.
  8. Season with pepper and salt.
  9. Have ready some thin bread toasted brown and cut three-corner ways.
  10. Lay the toasted bread in the dish.
  11. Pour the hash over the bread.
  12. Garnish with pickles and horse-radiſh.
Original Text
Mutton haſhed. CUT your meat into ſmall pieces, as thin as poſſible, then boil the bones with an onion, a few ſweet-herbs, a blade of mace, a very little whole pepper, a little ſalt, and a piece of cruſt toaſted very criſp. Let it boil till there is juſt enough for ſauce; then ſtrain it, and put it into a saucepan, with a piece of butter rolled in flour;—then put in the meat, and when it is very hot, it is enough. Seaſon with pepper and ſalt. Have ready ſome thin bread toaſted brown and cut three-corner ways, lay them in the diſh, and pour over the haſh. Garniſh with pickles and horſe-radiſh.
Notes
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