Beef Hash with Onions

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

two dozens of button onions ↝ Onions, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a wineglassful and a half of red wine ↝ Wine, red [Wine]
a large cup of boiling broth or water ↝ Soup, broth [Soups, broth-based]
a seasoning of salt ↝ Salt, table, iodized [Spices and Herbs]
common pepper or cayenne ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a little lemon-pickle catsup or lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
the remains of either a roast or boiled joint of beef ↝ Pork, roast [Pork]

Instructions (11)

Peel and fry the button onions in butter until they are lightly browned.
Stir in the flour and cook until the mixture is of a deep amber shade.
Pour in the red wine and the boiling broth or water.
Add salt, pepper (common or cayenne), and lemon-pickle catsup or lemon-juice.
Boil the sauce until the onions are quite tender.
Cut and trim the remains of roast or boiled beef into small handsome slices.
Arrange the beef slices in a clean saucepan.
Pour the gravy and onions over the beef.
Let the hash stand for a while to absorb the flavor of the sauce.
Place the hash near the fire and heat thoroughly.
Serve immediately without allowing it to boil.

Original Text

NORMAN HASH.

Peel and fry two dozens of button onions in butter until they are lightly browned, then stir to them a tablespoonful of flour, and when the whole is of a deep amber shade, pour in a wineglassful and a half of red wine, and a large cup of boiling broth or water; add a seasoning of salt and common pepper or cayenne, and a little lemon-pickle catsup or lemon-juice, and boil the whole until the onions are quite tender; cut and trim into small handsome slices the remains of either a roast or boiled joint of beef, and arrange them in a clean saucepan; pour the gravy and onions on them, and let them stand for awhile to imbibe the flavour of the sauce; then place the hash near the fire, and when it is thoroughly hot serve it immediately, without allowing it to boil.

Notes

—