Hashed Pork

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

The remains of cold roast pork ↝ Pork, roast [Pork]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 blades of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
2 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
1 tablespoonful of vinegar ↝ Vinegar [Mustard and other condiments]
1/2 pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Chop the onions and fry them of a nice brown.
Cut the pork into thin slices.
Season the pork slices with pepper and salt.
Add the pork slices and remaining ingredients to the fried onions.
Stew gently for about 1/2 hour.
Serve garnished with sippets of toasted bread.

Original Text

HASHED PORK.

801. INGREDIENTS.—The remains of cold roast pork, 2 onions, 1 teaspoonful of flour, 2 blades of pounded mace, 2 cloves, 1 tablespoonful of vinegar, 1/2 pint of gravy, pepper and salt to taste.

Mode.—Chop the onions and fry them of a nice brown, cut the pork into thin slices, season them with pepper and salt, and add these to the remaining ingredients. Stew gently for about 1/2 hour, and serve garnished with sippets of toasted bread.

Time.—1/2 hour.

Average cost, exclusive of the meat, 3d.

Seasonable from October to March.

Notes

—