Hashed Beef (rich)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 3.0 – 4.0 persons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

three quarters of a pint of brown sauce
one finely chopped eschalot
one pound of very finely sliced cold roast lean beef ↝ Beef, roast [Beef, excludes ground]
a little fat from the beef ↝ Fat, beef tallow [Fats and Oils]
a tablespoonful of mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (4)

Put for three or four persons three quarters of a pint of brown sauce into a stewpan with one finely chopped eschalot, and boil together for about ten minutes.
Then add to it one pound of very finely sliced cold roast lean beef, adding a little fat from the beef to it.
Just allow the sauce to boil up after having added the beef, then turn out on to a hot dish and serve.
If liked, a tablespoonful of mushroom catsup can be added.

Original Text

Hashed Beef (rich).
(Bœuf haché.)
Put for three or four persons three quarters of a pint of brown sauce into a stewpan with one finely chopped eschalot, and boil together for about ten minutes; then add to it one pound of very finely sliced cold roast lean beef, adding a little fat from the beef to it. Just allow the sauce to boil up after having added the beef, then turn out on to a hot dish and serve. If liked, a tablespoonful of mushroom catsup can be added.

Notes

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