Economical Roast Beef Hash

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 75 min Total: 75 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Cut some slices of underdone roast beef about half an inch thick.
  2. Sprinkle over them some bread crumbs, minced shalot, and a little of the fat and seasoning.
  3. Roll them, and fasten with a small skewer.
  4. Have ready some gravy made from the beef bones.
  5. Put in the pieces of meat, and stew them till tender, which will be in about 1-1/4 hour, or rather longer.
  6. Arrange the meat in a dish.
  7. Thicken and flavour the gravy.
  8. Pour the gravy over the meat when it is ready to serve.
Original Text
II. (Economical.) 651. INGREDIENTS.—The remains of underdone cold roast beef, bread crumbs, 1 shalot finely minced, pepper and salt to taste, gravy made from the beef bones, thickening of butter and flour, 1 tablespoonful of mushroom ketchup. Mode.—Cut some slices of underdone roast beef about half an inch thick; sprinkle over them some bread crumbs, minced shalot, and a little of the fat and seasoning; roll them, and fasten with a small skewer. Have ready some gravy made from the beef bones; put in the pieces of meat, and stew them till tender, which will be in about 1-1/4 hour, or rather longer. Arrange the meat in a dish, thicken and flavour the gravy, and pour it over the meat, when it is ready to serve. Time.—1-1/2 hour. Average cost, exclusive of the beef, 2d. Seasonable at any time.
Notes
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