Hashed Mutton

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 (11)

For the hash

The remains of cold roast shoulder or leg of mutton ↝ Pheasant, leg, meat only, raw [Poultry Products]
6 whole peppers ↝ Spices, pepper, black [Spices and Herbs]
6 whole allspice ↝ Spices, allspice, ground [Spices and Herbs]
a faggot of savoury herbs
1/2 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
ketchup, Harvey's sauce; tomato sauce, or any flavouring that may be preferred ↝ Ketchup [Tomato-based condiments]

For the gravy base

chop the bones and fragments of the joint ↝ Pork, bones [Pork]
cover with water ↝ Water, tap [Tap water]

Instructions (12)

Cut the meat in nice even slices from the bones, trimming off all superfluous fat and gristle.
Chop the bones and fragments of the joint, put them into a stewpan with the pepper, spice, herbs, and celery.
Cover with water, and simmer for 1 hour.
Slice and fry the onion of a nice pale-brown colour.
Dredge in a little flour to make it thick, and add this to the bones, &c.
Stew for 1/4 hour.
Strain the gravy, and let it cool.
Skim off every particle of fat.
Put the skimmed gravy, with the meat, into a stewpan.
Flavour with ketchup, Harvey's sauce; tomato sauce, or any flavouring that may be preferred.
Let the meat gradually warm through, but not boil, or it will harden.
To hash meat properly, it should be laid in cold gravy, and only left on the fire just long enough to warm through.

Original Text

HASHED MUTTON.

719. INGREDIENTS.—The remains of cold roast shoulder or leg of mutton, 6 whole peppers, 6 whole allspice, a faggot of savoury herbs, 1/2 head of celery, 1 onion, 2 oz. of butter, flour.

Mode.—Cut the meat in nice even slices from the bones, trimming off all superfluous fat and gristle; chop the bones and fragments of the joint, put them into a stewpan with the pepper, spice, herbs, and celery; cover with water, and simmer for 1 hour. Slice and fry the onion of a nice pale-brown colour, dredge in a little flour to make it thick, and add this to the bones, &c. Stew for 1/4 hour, strain the gravy, and let it cool; then skim off every particle of fat, and put it, with the meat, into a stewpan. Flavour with ketchup, Harvey's sauce; tomato sauce, or any flavouring that may be preferred, and let the meat gradually warm through, but not boil, or it will harden. To hash meat properly, it should be laid in cold gravy, and only left on the fire just long enough to warm through.

Time.—1-1/2 hour to simmer the gravy.

Average cost, exclusive of the meat, 4d.

Seasonable at any time.

HASHED MUTTON.—Many persons express a decided aversion to hashed mutton; and, doubtless, this dislike has arisen from the fact that they have unfortunately never been properly served with this dish. If properly done, however, the meat tender (it ought to be as tender as when first roasted), the gravy abundant and well flavoured, and the sippets nicely toasted, and the whole served neatly; then, hashed mutton is by no means to be despised, and is infinitely more wholesome and appetizing than the cold leg or shoulder, of which fathers and husbands, and their bachelor friends, stand in such natural awe.

Notes

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