Hashed Bouilli

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 (13)
for the sauce
for the hash
to thicken the sauce
for change (alternative to eggs)
Instructions (7)
  1. Shake over a slow fire a bit of butter the size of an egg, and a tablespoonful of flour.
  2. When they have simmered for a minute, stir to them a little finely-chopped onion, and a dessertspoonful of minced parsley.
  3. So soon as the whole is equally browned, add sufficient pepper, salt, and nutmeg to season the hash properly, and from half to three quarters of a pint of boiling water or of bouillon.
  4. Put in the beef cut into small but thick slices.
  5. Let it stand by the fire and heat gradually.
  6. When near the point of boiling thicken the sauce with the yolks of three eggs, mixed with a tablespoonful of lemon-juice.
  7. For change, omit the eggs, and substitute a tablespoonful of catsup, and another of pickled gherkins minced or sliced.
Original Text
FRENCH RECEIPT FOR HASHED BOUILLI. Shake over a slow fire a bit of butter the size of an egg, and a tablespoonful of flour; when they have simmered for a minute, stir to them a little finely-chopped onion, and a dessertspoonful of minced parsley; so soon as the whole is equally browned, add sufficient pepper, salt, and nutmeg to season the hash properly, and from half to three quarters of a pint of boiling water or of bouillon. Put in the beef cut into small but thick slices; let it stand by the fire and heat gradually; and when near the point of boiling thicken the sauce with the yolks of three eggs, mixed with a tablespoonful of 207lemon-juice. For change, omit the eggs, and substitute a tablespoonful of catsup, and another of pickled gherkins minced or sliced.
Notes
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